Wang Jieshi pickled fish at home for dinner

Ingredients: sea bass, pickled cabbage, pickled pepper, onion, ginger, garlic, cooking wine, starch, pepper, chicken essence, salt and vegetable oil

Method:

< p>1. Shred the green onions and ginger, cut the pickled peppers, and cut the sauerkraut into sections for later use;

2. Debone the sea bass and slice it into pieces. When deboning, cut from the tail of the fish and hold the knife diagonally. Push the fish bones forward;

3. Shape the removed seabass meat into fillets, making sure the thickness is moderate;

4. Add 2 spoons of cooking wine, starch, and a little Marinate with salt;

5. Add vegetable oil to the pot, add onions, ginger, garlic and pickled peppers and sauté until fragrant, add pickled cabbage and stir-fry, then heat the water and bring to a boil;

6. In Add the whole fish bone to the boiled soup and cook for about 5-6 minutes;

7. Take out all the ingredients in the soup, and then put the fish fillets into the pure soup. The fish fillets only need to be When it turns white, serve it out;

8. Add Sichuan peppercorns, salt, and chicken essence to the soup to taste;

9. Pour the hot soup on the fish;

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10. Finally, heat the oil and stir-fry the minced garlic until golden brown, then pour it on the pickled fish.