Ingredients: 2.5kg silver carp, about 400g pickled cabbage.
Marinated fish fillet ingredients: egg white, raw flour, cooking wine, white pepper, salt, chicken essence.
Seasoning: dried red pepper segments, pepper granules, ginger slices, pickled pepper segments, salt, chicken essence, white vinegar, monosodium glutamate and chopped green onion.
Steps:
1. After cleaning the silver carp, cut the fish head first, and then cut it from the fracture to the end of the fish bone with a knife. If you are afraid of cutting your hand, cover it with a towel.
2. Then cut the big fish under the slice into fillets, and the blade is inclined from the tail of the fish.
3. After the fish fillets are finished, stir them evenly with the marinated fish fillets, and feel the fish fillets slippery. If it is not enough, continue to add some egg whites and raw flour, stir and marinate.
4. Wash and squeeze the sauerkraut slightly, and then cut it at will.
5. Wash the original pot, heat it, pour oil, add dried red pepper, pepper granules, ginger slices and pickled pepper slices, stir-fry until fragrant, pour sauerkraut and stir-fry until fragrant, and then add water or broth.
6. After the pot is boiled, add the marinated fish fillets, then add salt, chicken essence, white vinegar and monosodium glutamate to taste, cook until the fish fillets float, sprinkle with chopped green onion and take off the pot.