material

Snakehead, sauerkraut, onion ginger, Redmi pepper, pepper.

working methods

1. Slice the fish, wash it with salt several times, then rinse thoroughly and drain. Add a little salt and black pepper and marinate with cooking wine 15 minutes or more.

2. Squeeze sauerkraut into juice and cut into silk, slice ginger, mince onion and cut rice pepper into small pieces. Don't pour out the soup of sauerkraut, add it to the soup later, and the soup tastes better.

3. Heat the oil pan, stir-fry the sauerkraut and put it out for use. Sauté ed sauerkraut is more crisp and refreshing.

Continue to pour oil into the pot, and the ginger slices will be fragrant. Then pour in the fish head, fish tail and fish bones and stir until they completely change color, and then add a proper amount of cooking wine.

5. Add a proper amount of water to the pot and cook until the soup turns white. It takes a big fire to boil the soup white.

6. Pour the sauerkraut and sauerkraut soup and cook for about 10 minutes until the taste is blended. Add appropriate salt and pepper to taste.

7. First put sauerkraut and fish bones into a bowl, boil the remaining soup in the pot, then put the marinated fish fillets, spread them out quickly, turn off the fire immediately after the pot is boiled again, and put the soup into the bowl together. Pour some salad oil before the fillets are put into the pot to prevent them from sticking together, lock the water and ensure the fillets are fresh and tender. Only the soup is left in the pot, so that the fish fillets are easier to cook and the taste will not get old if cooked for too long.

8. Sprinkle chopped green onion, rice pepper and pepper on the surface of the pickled fish, take another clean pot, add some oil to heat it, and then pour it on the pickled fish. Do not save this step. After pouring hot oil, the fresh and spicy taste of pickled fish is stimulated.