1. Step 1 One live grass carp, knock it out with a knife, scrape off the scales with the back of the knife, and dig out the gills at the root of the knife. Use the knife on the back of the fish. Press the back of the knife to open the fish head. Open the belly and take out the internal organs. Don't break the gall, it will be very bitter. Scrape off the black film inside the fish belly, otherwise it will have a bitter taste. Remove the teeth of the fish, otherwise there will be suffering.
2. Step 2 Cut off the fish head, shave off the big bones, slice the big thorns (fish steaks) without the fish, slice out the fish fillets with an oblique knife (45 degrees), marinate them in beer for 20 minutes (the fish will be white and elastic , Not easy to disperse). Chop fish bones and fish heads into pieces for later use.
3. Step 3 Cut the fish sauerkraut into shreds (how much depends on your taste), wash with water and squeeze the water to dry for later use.
4. Step 4 Cut the soaked ginger into ginger slices for later use (you can use ginger without soaking ginger). The pickled peppers are cut in the middle, as much as you like, too little and tasteless.
5. Step 5 Pour out the soaked fish fillets, and gently squeeze the water with the palm of your hand. Add an appropriate amount of salt, then add cornstarch and half an egg white to make it sticky again. Add a small amount of oil to catch the fish (the fish fillet will not stick when you place it later).
6. Step 6 Heat up the pan to remove the right amount of oil. Lighten the pan to make the sides of the pan stick with oil, put the fish head and bones in the pan, turn the pan over low heat and fry slowly. Turn over and fry the other side after frying. After frying, add appropriate amount of Huadiao wine, turn to high heat, cover the pot and simmer for 15 seconds, add appropriate amount of water, cover the pot and attack on high heat for 10 minutes, then pour out the soup.
7. Step 7 Cut the fat into slices. Heat the pot and pour the fat into the fat. Add a proper amount of water and heat to cook the fat. When the water is dry, turn to a low heat and fry slowly to get the oil. When the oil is too much, the pork skin will explode. Pull the fat to the side of the pot, turn to medium heat and pour in the pickled ginger, pickled pepper and fish sauerkraut and stir-fry. Add appropriate amount of water and stir fry to get the sauerkraut fragrance and remove the dryness of the pepper.
8. Step 8 After sautéing, pour the fish bone soup, simmer for 3 minutes on high heat, reduce the heat to a bowl except the fish soup with a colander. Then add the fish fillets and turn to high heat to bring the fish soup to a boil, push the fish fillets apart, add pepper and chicken essence and push evenly, and finally transfer the fish fillets into a bowl.
9. Step 9 After thickening the fish soup with an appropriate amount of corn starch water, it will stick to the fish fillets more easily. The bowl is decorated with wet dried pepper knots and chopped green onion; pour a spoonful of high-temperature oil and serve.
10. Step 10 Finished drawing
Tips:Yumen Street pickled cabbage fish provides a relaxed, fast, comfortable and comfortable dining experience outside of stressful work for urban people who are under various pressures in modern life. Sauerkraut fish is delicious but not gluttonous~
