Ingredients: egg white 1, grass carp slices 500g, starch 5g, oil 8ml.

Accessories: appropriate amount of shredded ginger, appropriate amount of onion, 500g of pickled cabbage, 3g of chicken powder, 5g of soy sauce, pepper 1g, pot.

1. Prepare an egg white, add starch and egg white to the fish fillet, stir well and marinate.

2. Heat oil in the pot, add 500g shredded ginger, shredded garlic and shredded sauerkraut, and stir fry over high fire.

3. Boil clear water, add fried sauerkraut, 3g chicken powder, 5g soy sauce, 1g pepper, and then add marinated fish fillets.

4. Cook on low heat for 6 minutes.

5. Add appropriate amount of pepper, pepper, onion and hot oil.

6, you can eat out of the pot.

Matters needing attention in making pickled fish

1, fish selection: the main material of pickled fish is fish, and fish with delicious meat and taste, such as grass carp and crucian carp, should be selected. It is recommended to choose a larger fish, so that the meat quality of the fish will be tender.

2. Treatment of sauerkraut: When cooking pickled fish, the treatment of sauerkraut is very important. Sauerkraut should be rinsed with clear water first, and then soaked in clear water for at least 30 minutes to remove sour taste and impurities. If the pickled cabbage is too salty, it can be washed repeatedly with clear water until the excess salt and sour taste are removed.

3, seasoning mix: pickled fish needs a variety of seasonings to make a delicious taste. It is suggested to use bean paste, pepper, ginger, garlic and other seasonings to increase the freshness and taste of fish.

4. Mastery of cooking time: When cooking pickled fish, you should master the cooking time to avoid overheating or cooking the fish. Generally speaking, it takes 2-3 minutes to cook fish in hot water. Cooking for too long will affect the taste and quality of fish.