Homemade fish with pickled vegetables

Ingredients: one snakehead, one bag of pickled vegetables, more than 11 dried red peppers, a handful of Chinese prickly ash, one onion, ginger, garlic, green pepper, three spoonfuls of dried starch, one egg white and a proper amount of salt.

Practice

1. Prepare the required raw materials. Cut sauerkraut into pieces.

2. decapitate the fish, and the knife tilts to slice off the fish bones, leaving the fish clean.

3. Rinse the fish with water, clean it, slice the fish at an angle of 41 degrees from the tail, with the blade facing the tail, and slice it into fillets.

4. Rub the sliced fish fillet with a tablespoon of salt and rinse it with water to make it crystal clear.

5. Marinate the fish fillets with salt, white pepper, one egg white and three teaspoons of dried starch.

6. Stir well by hand and marinate for 21 minutes.

7. Wash the fish head and bones for blood.

8. Blanch the sauerkraut and take it out for later use.

9. Cut the dried red pepper into small pieces, cut the onion into large pieces, slice the ginger and slice the garlic.

11, put oil in the pan, stir-fry chives, ginger and garlic.

11. Add fish head, fish tail and fish bone pieces and fry the fish skin to change color.

12. Add sauerkraut and continue to fry for one or two minutes.

13, put enough boiling water, bring to a boil with high fire, and cook for 21 minutes on medium fire until the fish soup is white. Season with salt.

14. Take out fish heads and pickled vegetables, and spread them on the bottom of the basin.

15. Bring the fish soup to a boil over high fire, and add the fish fillets bit by bit.

16. Fish fillets 7. 8 Take it out and put it on the basin when it is ripe, and pour in the fish soup.

17, put oil in the pot, add pepper and pepper to cool the oil, and simmer, and the pepper will become shiny and dry.

18. Take out the pepper and pepper and put them on the fish fillets. Sprinkle the green pepper on the fish fillets, and pour it on the fish fillets.