Pickled Fish
1.
Add marinated fish buns and a little cooking wine to the cleaned fish fillets, grab evenly until sticky, marinate for 10 minutes
2.
Add half of the pot of water to the pot, boil and scoop it into the pot
3.
Cook a small half bowl of edible oil (about 50g), add fish head and fish tail and fry until broken, then add sauerkraut buns and continue to fry until fragrant
4.
Mix with boiling water about 1.5 kg (need to submerge sauerkraut), cook for 5 minutes
5.
Put the fish bones and sauerkraut into a bowl, and cook the fish fillets in the remaining soup
6.
Add the fish soup to the seasoning bag and boil over high heat, quickly put the fish fillets in the pot and cook until it turns white, and pour it on the fish bones.
7.
Cook a small half bowl of cooking oil (50g), pour on the fish fillets, sprinkle with green onions, and serve