1. Grass carp, boneless, cut the bone part into small pieces, soak, wash and drain. You can ask the fish seller to help deboning.
2. These are the two pieces of fish under the slice, and there will be some small thorns, which is not a big problem, because the sliced fish is very thin and the thorns are also very short.
3. Cut it into thin slices and connect the two pieces together. It's time to test the skill and patience of the knife. Rinse the sliced fish with water and drain again
4. Put in the right amount of salt (the saltiness of the fish fillet)
5. Add cooking wine
6. Add ginger slices, 1 egg white, mix well, marinate
7. I bought this kind of sauerkraut, but I didn't buy cabbage.
8. The sauerkraut can be cooked directly, but my mother-in-law can't eat spicy food, so I passed the water and squeezed it dry.
9. Heat oil in a pot, add garlic cloves, chopped green onion and ginger slices and boil until fragrant
10. Add sauerkraut and stir fry until fragrant
11. Put in the right amount of water, it can be a little more
12. After boiling, add the fish bones. Fish bones can also be fried.
13. After the high heat is boiled, add a proper amount of cooking wine and salt, turn to medium heat and cook until the soup is thick and white
14. Fish bones and sauerkraut
15. After boiling again, add the fish fillets
16. After boiling, add the chopped green onion and mix well to get out of the pot. The fish fillets are so thin that they don’t need to be cooked for too long and will grow old.
Tips:The fish fillets should be as thin as possible, about 1 mm, and the time to marinate the fish fillets is just right to boil the fish bones.
