Pickled Fish
1.
Remove the scales and internal organs of grass carp, rinse with water
2.
Chop off the fish head, use a knife to slice the fish along the bone
3.
Slices to remove the hard thorns in the belly of the fish
4.
Use a knife to slice the fish into thin slices with a knife obliquely from the head to the tail, add an egg white, a spoonful of salt and cooking wine for 20 minutes (the size of the fish fillet depends on the inclination of the knife, and it can also be cut into two pieces. Butterfly knife)
5.
Cut the fish head apart, cut the fish bones and belly into sections with cooking wine to remove the fishy smell
6.
Cut the sauerkraut into small pieces
7.
Cut the red and green peppers into pepper rings, chop pickled peppers, cut green onions into sections and slice ginger
8.
Put oil in the pot and heat to 60% heat, add half of the green onion and ginger until fragrant
9.
Add the fish head and fish bones and fry until the surface is slightly yellow
10.
Add boiling water, pour a tablespoon of cooking wine, boil over high heat and skim the froth and continue to cook until the soup turns white
11.
Take out the fish head and fish bones, save the soup for later (fish bones can also be used, my fish is big enough, I only use fish fillets, fish bones can be used for other dishes)
12.
Put oil in the pot, add the remaining green onion and ginger and pepper after it is heated, and fry it on a low fire
13.
Scoop out the fried green onion, ginger and pepper
14.
Put the pickled peppers in the pot and stir fry a few times
15.
Add sauerkraut and stir fry
16.
Add the cooked fish soup and bring to a boil
17.
After cooking the sauerkraut, remove it and put it in a bowl
18.
Bring the soup to a boil, sprinkle the fish fillets into the pot with your hands, boil the fish soup on a high fire, and cook the fish fillets.
19.
Pour the fish fillets into the bowl together with the soup
20.
Boil a spoonful of hot oil, pour it into the fish bowl, sprinkle with red and green pepper rings to decorate
