Sauerkraut Fish with Pepper and Hemp
1.
Rinse the fresh fish head and tail, remove fishy tendons, and cut the fish with kitchen scissors
2.
I sliced it into fish fillets. I don’t like to eat fish skin, so I sliced the fish off and discarded the skin. Put the fish in a bowl, add a spoon of salt, add some water and rinse repeatedly until the water for washing the fish becomes clean and the fish becomes transparent. Basically three or four times will do. Put a teaspoon of white pepper, two teaspoons of starch, and a teaspoon of salt to marinate
3.
Fish bones are processed in the same way
4.
Add half of the egg white to the fish and fish bones, and grab well
5.
Rinse the sauerkraut with water and chop. Boil water in a pot, add sauerkraut, blanch it, and remove it for later use
6.
Cut green onion, ginger, dried red pepper and garlic and set aside
7.
Put oil in the pan, heat it up, pour 1 spoonful of pepper to fry until fragrant, then pour in the prepared green onion, ginger, garlic and dried red pepper
8.
Stir fish bones and sauerkraut over high heat and sauté until fragrant, add 1.5L of water, cover the high heat and cook for ten minutes.
9.
Remove the sauerkraut and fish bones from the pot, add the fish fillets, use chopsticks to loosen them, then turn the fish fillets white and cook for one minute to turn off the heat
10.
Put the fish fillets on the plate where the sauerkraut and fish bones were placed before
11.
Add a spoonful of cooking oil to the green pepper and fry it until fragrant, then add dried red pepper and green onion to fragrant, pour it over the pickled fish while it is hot, and you're done
12.
Tips:
The fish must get rid of the fishy tendons. First, pat the back of the fish with a knife, and then cut it at 1/3 of the fish body. You can see a white thread end, also cut the fish tail and pull it out. Both sides have to be cut and uncovered.
