Super Delicious Pickled Fish
1.
The internal organs of the carp belly are removed, the scales are cleaned, the fins are cut off and rinsed for many times to remove the fishy lines
2.
Cut the fish into two pieces with a knife along the main spine of the fish, cut the fish into medium-sized fillets, chop the fish head in half, and chop the fish bone into small pieces.
3.
Add appropriate amount of salt to the fish fillets, beat in half an egg white, 2 teaspoons of starch, a few drops of white wine, and a little pepper, mix well, marinate for about half an hour, and add a little salt and pepper to the head, tail and bones of the fish. Powder pickled
4.
Chop the green onion, shred the ginger, and cut the chili with scissors to remove the seeds. Soak the sauerkraut for 2 hours in advance, then shred it and blanch it in a hot water pot for a few minutes, then remove and drain.
5.
Put 1 tablespoon of oil in the pan, turn on a low heat, cool half of the hot peppers in the pan, add green onion, ginger, garlic, star anise, Chinese pepper and wild mountain pepper and stir fry, add shredded sauerkraut, stir fry, fish head, fish bone and fish Put the tail into the pot and stir fry, stir evenly, pour in hot water, add salt
6.
After the water boils, turn to medium heat and simmer for 5 minutes. Throw the marinated fish fillets into the water. Turn off the heat as soon as the fish fillets are cooked. Pour the sauerkraut, soup and fish into a basin.
7.
Pour 1 tablespoon of oil into the pot, heat it on low heat, turn off the heat when the oil is 70% hot, put the remaining dried red pepper segments into the oil, and quickly pour it on the fish in the pot, the sauerkraut fish is ready
