6. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat the bones together, you can also ignore this step. 7. Put the sliced fish horizontally and cut it off piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick.
Pay attention here! Don't do it in the wrong direction, or the cooked fish fillet will be broken ~~ 8. Take an egg, pour it left and right, and take out the egg white for use. 9. Cut the fish bones into sections, put them into a basin with the fish head, add salt and cooking wine and stir, then add egg white and stir well, and let it stand for 20 minutes ~
Wait a minute, hey hey.
10, sauerkraut, ...................................... and Cui Hua pickles. . . . One pack can be two packs. If you like, put more 1 1, cut sauerkraut into pieces, put oil in the pot and heat it, preferably big oil, but let's make it with ordinary oil ...! Stir-fry the cut sauerkraut. .........................................................................................................................................................................
Not good-looking, hehe
14, add other fish fillets and simmer for 2-3 minutes ~
If you don't like fish heads, you can also omit them.
15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready!
16, this one doesn't have much pepper. If you put more pepper. ...
Here's how to do this:
Ingredients: silver carp or grass carp (silver carp is the best), refined salt, egg white, fresh lard (lard is the best, because fish itself is light, if there is no other oil), single garlic (ordinary garlic is also ok), garlic rice, sauerkraut, white sugar, white wine, starch, pepper noodles, monosodium glutamate, chopped green onion, pickled pepper and monosodium glutamate.
Exercise:
1. Take out the fish and internal organs, cut them into thin slices (the slices must be thin), wash the blood, add refined salt and white wine and mix well, then add egg white and starch and mix well for later use (pay attention to the order, don't do it at the same time or upside down, otherwise it won't taste good, and it will be the same for any such treatment).
2. Put the fresh lard into the pot and turn it into oil; Peel garlic separately; Cut ginger into rice and add boiling water to make Jiang Shui (be sure to cook more, which is the key to remove the fishy smell); Shred kimchi and pickled sea pepper.
3. Soup making: put the pot on fire, add lard, add garlic and cook until soft, then add sauerkraut and stir-fry until dry, add appropriate amount of water, boil, add fish head, fish tail and fish bone, and add pepper noodles. When the soup turns white, remove the fish bones and sauerkraut with a colander. (Don't take it out. Generally, pickles are not delicious after cooking, and the color is not good-looking. It is more important to take them out. )
4. Cook the fish: bring the soup to a boil, serve the fish fillets and use a spoon. ..