The Most Fresh Pickled Fish, The Most Beautiful Ye Yiqian——from "xian Ni Yi Yi
1.
1. Prepare all seasoning ingredients: green onion, ginger, garlic, red pepper, pepper, sesame pepper, cornstarch, egg.
2.
2. Cut the sauerkraut into small pieces, wash and set aside.
3.
3. A fresh sea bass, cut off the head, bones, and tails, slice the fish with a kitchen knife at a 40-degree angle, and separate them for later use.
4.
4. Add salt, pepper, cooking wine, egg protein, cornstarch to the fish fillets, mix well and marinate for 5 minutes.
5.
5. Put oil in the pot and sauté the onion, ginger, and garlic until fragrant.
6.
6. Add fish head and sauerkraut, stir fry over high heat.
7.
7. Add hot water, simmer for 20 minutes.
8.
8. In a separate pot, add water to boil, pour the fish fillets and blanch them, add a few peppers, and remove the fish fillets when the water boils again.
9.
9. Blanch the fish head pickled cabbage out of the pot, put it in a large bowl, and spread the blanched fish fillets on top.
10.
10. Put an appropriate amount of oil in the pot, add the sesame pepper and stir fragrant.
11.
11. Drizzle the fried sesame pepper and oil on the fish fillets.
12.
12. Sprinkle with shallots and red pepper to garnish. Aromatic and delicious.
