2. Accessories: onion, pickled ginger, garlic, pickled pepper, cooking wine, water, chicken essence, water starch, egg white, pepper, salt, pepper and sugar.
3, a fresh grass carp, slaughtered clean.
4. Remove the fish head, remove the bones and clean the fish on both sides; The fish head is opened from the middle piece; Cut the fish bones into small pieces
5. Slice the fish obliquely along the tail direction.
6. Prepare onions, garlic, pickled peppers, pickled ginger, wild peppers and a small amount of pepper.
7. Sichuan sauerkraut slices are cut thin and cut into small pieces.
8. Marinate the fish fillets with cooking wine, pepper, a little salt, egg white and a little water starch for 5~ 10 minutes.
9. Fish bones can also be slightly marinated with cooking wine and pepper to remove the fishy smell.
10, add base oil to wok, heat it, saute shallot and garlic, add pickled pepper, pickled ginger and pepper, and stir-fry until fragrant.
1 1, add sauerkraut and stir-fry for 7 or 8 minutes, add broth or water (thick soup treasure can also be added, but pay attention to salinity), add a little sugar to refresh, and cook until boiling.
12. Add fish heads and bones and cook for 10~ 15 minutes.
13. First, put the fish bones and sauerkraut into a large basin with a colander.
14, add Flammulina velutipes to the soup, cook for 2 minutes, and then spoon it on the sauerkraut that comes up in advance.
15, turn the heat down, and then you can taste it. If it is not sour enough, you can add a small amount of vinegar, cooking wine and pepper to the soup to taste, and then shake off the marinated fish fillets and put them into the soup. Don't stir too much to avoid the fish being broken.
When the fish fillets turn white and the soup boils slightly, you can carefully pour the soup and fish fillets on the sauerkraut.
Add appropriate amount of oil to another pot, heat it, add appropriate amount of pepper and 1 tablespoon pickled pepper, stir-fry until fragrant red oil, and pour it on the surface of pickled fish while it is hot.