1. A piece of carp, the best middle section, and a pack of pickled fish seasoning.
2. Slice ginger, shred ginger, cut red pepper into circles, and cut dried pepper into circles.
3. The fish flesh goes to the main bone in the middle. Cut the fish bones into large pieces and set aside.
4. Cut in half again.
5. With the skin side facing down, push forward with a knife at an angle of 45 degrees.
6. After you cut one piece, follow the steps above and cut one piece by piece. You can also use your method if you have other methods.
7. The cut fish fillet is like this. Grab it with less salt, then rinse the ears, and wash the ears with water three times continuously. This way, the process of re-cooking the fish fillets will not break.
8. Add ginger, pepper and cooking wine and mix well. Marinate for ten minutes and mix with dry starch.
9. Heat oil in a pot, add sauerkraut and stir-fry.
10. Add large pieces of fish bones and stir fry until white.
11. Pour in water and let it boil.
12. Pour the fish fillets into the pot quickly, one by one, and don't pour them all in at once. Use your hands or chopsticks to put them in. The fish fillets can be cooked as soon as they are cooked. Don't cook them for too long. The fish fillets will be hard.
13. Put oil in a pot to heat, add red chili and dried chili pepper diced, and burn incense with oil.
14. It was very hot and shoveled out, and poured it on the surface of the fish with a squeak.
Tips:The fish fillets should be cut into thin slices, and they must be caught with salt and washed three times, so that the fish will not be broken. In the last step, the oil must be heated, and it will make a sound when it is poured on the fish. It is better to boil the fish with the stock prepared in advance.