1. A mullet is slaughtered, the scales are scraped off, the fish head is chopped off, and the fish is sliced into two large pieces of fish. The bones and bones in the middle are chopped into fish fillets. First put a little salt, sugar, cooking wine, and pepper to mix well, then put an egg white to mix well, and finally put a tablespoon of cornstarch to mix well, and marinate for 15 minutes.
2. Heat the pot, pour 3-4 tablespoons of oil, stir a small bowl of green onion, ginger and minced garlic on low heat, add 2-3 tablespoons of Pixian bean paste, 1 tablespoon of millet spicy chopped peppers, and simmer the red oil.
3. Add the chopped pickled cabbage and stir fry to create a fragrant flavor.
4. Pour in a large bowl of boiling water, add 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of chicken essence, add a lid and bring to a boil.
5. Add the marinated mullet fillets and spur fish fillets and cook together. Use chopsticks to spread them lightly. Sprinkle with garlic and cook for 3-4 minutes.
6. Put it out of the pot and put it in a big bowl, the sour and spicy mullet with sauerkraut is ready, the fish is tender and the soup is sour and sour, what are you waiting for, please move your chopsticks and start eating!
Tips:The spiciness can be adjusted by yourself, increase or decrease the spicy rice and Pixian bean paste according to personal preference.
