Pickled Fish
1.
Wash the grass carp, clean the internal organs, blood and black film
2.
Chop off the fish head
3.
Split the fish head from the middle
4.
Starting from the middle bone of the fish, use a knife to slice the fish off
5.
On the other side, do the same
6.
Lower the knife diagonally and remove the big thorn piece from the belly of the fish
7.
Slices of fish after removing the big thorns
8.
Starting from the tail, lower the knife diagonally to lower the fish fillet without cutting off the skin
9.
The way the fish fillets are aligned
10.
Wash the fish fillets, fish bones, fish heads, etc. with clean water, and control the moisture
11.
Put the fish bones and fish heads in a basin, pour a little Huadiao wine, salt, stir well, pickle for a while, put starch, and coat well.
12.
Heat in a non-stick pan, pour vegetable oil, and fry the fish head and bones until golden brown
13.
Wash the fish fillets and control the moisture
14.
Put in the bowl
15.
Beat in 2 egg whites
16.
Add white pepper to an appropriate amount
17.
Put starch
18.
Wrap evenly
19.
Wash the sauerkraut, shred, shred the green onion, shred the ginger and set aside, put the wild mountain pepper in a small dish, pour in the appropriate amount of pickled pepper juice
20.
Heat the pot, pour the oil, add the onion, ginger, garlic, and stir fry for a fragrance
21.
Add sauerkraut shreds and stir fry
22.
Add wild san pepper and stir fry
23.
Pour in enough water
24.
Add the fried fish head and fish bones
25.
Add the right amount of salt
26.
Pour in the right amount of Huadiao wine
27.
Add a little sugar to enhance the umami taste
28.
Boil for about 20 minutes, until the soup turns white
29.
Put the battered fish fillets into the pot one by one (do not pour them all at once, the fish is easy to rot, there is too much starch paste in the pot, and the soup is not refreshing)
30.
Bring the pot to a boil, turn off the heat, and put it in a bowl
31.
Heat up the pan, add the peppercorns and peppercorns, and fry them to create a flavor
32.
Turn off the heat and put in the chili (if you like spicy, you can cut the chili into small sections, turn off the heat and put it in again, and put it carefully in and it will batter)
33.
Just pour the chili oil on the fish (the small pot I fried is placed on the whole pot of fish, this picture is only a small part of it!)
