Pickled Fish
1.
Lay the fish flat on the chopping board, take a sharp knife to cut off the head and tail of the fish, fill the fish with the tail flat, cut the fish with the bone in the middle, and then turn it over to remove the fish from the other side. After the fish is sliced, place the large slice of fish flat on the chopping board, and cut the fish into thin slices at a 45-degree angle to the chopping board. The cut fish bones, fish heads, and fish tails are used to make the soup. Yes, add white pepper powder, starch, cooking wine, and egg white into the cut fish meat. Grab it gently and marinate for 15 minutes. Wash the sauerkraut and cut into small pieces. Cut the ginger into slices. Pour 2 tablespoons into the pot. Clear water, add ginger and green onion
2.
Then add the chopped sauerkraut and stir fry together. When the sauerkraut smell comes out, scoop
3.
Put the oil in the pot into the fish bones, fish heads and fish tails
4.
Fry the fish bones, heads and tails
5.
Pour sauerkraut and dried chili
6.
Add 3 large bowls of hot water and boil for about 5 minutes
7.
Scoop up the sauerkraut and fish head in the casserole
8.
At this time, reduce the heat of the fish soup in the pot, wait for all the mashed fish fillets to be put in, then cook for 3-5 minutes
9.
When the fish is cut off, you can pour it into the casserole along with the soup
