Ingredients:
1 grass carp (about 1 and a half pounds of catfish, black fish, etc.), 100 grams of pickled cabbage (pickled green vegetables), 20 grams of wild pepper, 10 grams of ginger slices, 20 grams of minced garlic, 4 teaspoons of starch (20ml), 1 egg white, 2 teaspoons of cooking wine (10ml), appropriate amount of salt, a small amount of chicken essence, 1 teaspoon of sugar (5g), a small amount of pepper, and clear soup.
Method:
First process the fish and fillet it into fillets.
1. Handle the fish first. Wash the killed fish, be sure to wash away the black membrane inside the belly, chop off the fins, and cut off the head.
2. Slice the fish body close to the fish bones.
3. Cut the fish flesh and skin side down, slice it diagonally into fillets about 0.5 cm thick, chop the fish steaks into pieces about 5 cm long, and cut the fish head in half.
4. Mix the fish fillets and fish heads with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 egg white and appropriate amount of salt, and marinate them for 15 minutes.
After the fish fillets are processed, start making pickled fish.
1. Sauerkraut (pickled green vegetables) is sold in many supermarkets. You have to buy the one produced in Sichuan.
2. Pinch the water from the sauerkraut with your hands, cut into thin strips and set aside; chop the wild sansho pepper into small pieces.
3. Heat the wok, add 3 tablespoons of oil, add ginger slices and minced garlic and stir-fry until fragrant, then add shredded pickled cabbage and wild pepper.
4. Add appropriate amount of clear soup or boiling water (the amount of water should be enough to cover all the fish fillets) and bring to a boil.
5. Boil the fish head and fish fillets for 10 minutes to bring out the umami flavor.
6. Put the marinated fish fillets into the soup one by one, scatter them with chopsticks, wait for the fish fillets to cook and change color, season with salt, sugar, chicken essence, and pepper, and serve in a deep plate. Heat a little hot oil and pour it on the fish fillets.