1. The grass carp separates the fish bones from the fish fillets. It's different when it's cooked in a while. So we separate it and install it as a fishbone part. Use cooking wine. Light soy sauce, dark soy sauce, pickled.
2. Add an egg white to one slice, marinate it with the same seasoning as the fish bone, and add some ginger slices to remove the fishy.
3. We prepare all the ingredients.
4. Heat up the oil in the pan and put this green vine pepper. After frying it for a while, it smells good. Take it out for later use.
5. Leave oil on the bottom of the pot, add pickled ginger, pickled peppers, celery and green onions and stir fry. Stir fragrant.
6. Add sauerkraut and continue to stir fry, the fried sauerkraut is a bit dry.
7. Pour in water that has just barely surpassed the sauerkraut and bring to a boil.
8. Add a little bit of gorgon powder in the marinated fish cubes. Put more fish bones. Then put the fish bones and cook for two minutes.
9. Add the fish fillets and cook for one minute. Then put it in the plate. Put the fried green vine pepper on top.
10. Pour rapeseed oil in the pan and saute the dried chilies until fragrant.
11. Drizzle the fried dried chilies with hot oil in the fish and garnish with celery leaves. That's it. The method is simple and delicious.
