Seasoning for big pot fish: soaked ginger, pickled pepper, garlic, ginger, dried pepper segments, pepper granules, pepper powder (nothing), salt, cooking wine (or white wine), raw flour, one egg, monosodium glutamate and onion segments.

Practice and steps of large basin fish;

1. When you buy bighead carp, you can ask the stall owner to help you cut the fish into three pieces. When you come back to wash, cut the fish bones into sections first, and then cut off the big rows of thorns on your stomach. Then, slice the whole fish skin downwards, starting from the tail, so that all the slices can be used. Marinate the cut fish fillets with cooking wine and salt first.

2, sauerkraut is also sliced, soaked in ginger, a few garlic, ginger cut into larger grains, chopped garlic, chopped red pepper.

3. Put the oil in the wok, fry the pepper, scoop up the pepper for later use, stir-fry the pepper granules, pour in the soaked ginger, ginger and garlic, stir-fry the pickled fish for a few times, add a proper amount of water to boil the pickled fish, then add the egg white while cooking the pickled vegetable soup, mix the raw flour evenly, add a proper amount of salt to taste, and then add the fish bones and egg yolk (the egg yolk is very fragrant) to cook.

4. Pick up fishbone and sauerkraut with a colander and put them at the bottom of the bowl. Then cook the fish fillets in a pot. Pick it up and put it on the fishbone. Finally, adjust the salinity of the soup, add monosodium glutamate to taste and pour it into a bowl.

5. Add oil to the wok and heat it. Stir-fry chopped red pepper and garlic and spread on fish noodles. Sprinkle some pepper (or not) and some onions. Delicious fish with Chinese sauerkraut is ready.