Ingredients: a herring, a ginger, three green peppers, an egg white, a proper amount of raw flour, a handful of pickles and a tablespoon of bean paste.

Seasoning: oil, salt, pepper oil, a tablespoon of cooking wine, oyster sauce and a little chicken essence.

Exercise:

1, large pieces of green fish fillets, pickled with salt, cooking wine, egg white and raw flour;

2. Wash the kimchi, cut the stem, and slice the ginger and green pepper;

3. first smooth the fish fillets in the oil pan and take them out;

4. Stir-fry ginger slices with the remaining oil, then stir-fry bean paste to get juice, then stir-fry pickles to get sour taste, and finally stir-fry green pepper slices;

5. After all the ingredients are tasty, pour in the slippery fish fillets and turn them over evenly. Pour in oyster sauce, pepper oil and chicken essence and mix well.

Small note:

1, herring must be large, preferably more than 6 kg. It's easy to cut fish with thick meat. The knife must be sharp along the direction of the fishbone.

2, fish skin, fish scales, fish heads, fish bones after slicing the remaining materials can boil fish bone soup, cook tofu or vegetables, and make fish jelly is very good.

3. Adding egg white and raw flour to fish fillets can make their meat smooth and tender. Be careful when you put the oil in the pan, or the fillets will rot and become shapeless. Try to turn the pan over and stir the fillets with chopsticks.

4, bean paste and kimchi are salty, if possible, kimchi is rinsed with water to reduce the salty taste.

5, pepper oil is a lazy way, you can fry the pepper yourself and then cook the fish fillets will be better. Hot and sour fish fillets: 500G grass carp, 0/00g pickled cabbage/kloc-,3 onions, 3 garlic cloves, 2 ginger slices, several peppers, 2 dried peppers, 0/egg white/kloc, 2 spoonfuls of Sichuan Pixian bean paste; Raw flour, chicken essence, salt, pepper, soy sauce, cooking wine, cooked sesame seeds and onions; Practice: 1) Wash and drain grass carp, cut in the middle to remove fishbone, and slice with oblique knife; 2) Wash sauerkraut, drain and chop, mash garlic and onion, and shred ginger; 3) Marinate the grass carp slices with egg white, corn flour, salt, chicken essence, pepper, soy sauce and cooking wine for about 20 minutes; 4) Heat the pan, put the oil to 50% heat, saute the pepper and dried pepper, then saute the garlic and onion; 5) Add bean paste, stir-fry red oil with low heat, and add sauerkraut and stir-fry for a while; 6) Add a proper amount of clear water, burn until bubbles appear at the water's edge, then use chopsticks to draw mercury into the fish fillets, and cook them on medium heat until the fish fillets are all white, and then take them out of the pot; 7) Sprinkle onions and cooked white sesame seeds; Tips: A. Fish fillets with pickled vegetables and egg white will be more tender and smooth, only with a little raw flour, and fish soup with too much raw flour will be turbid; B pickled fish only needs a little salt, because the bean paste will be salty, and then there is no need to put salt in the soup; C. When cooking fish, the soup should not be cooked, and it should not be cooked for too long after cutting into pieces to keep the fish fresh and tender;