The main ingredients we use today are begonia flowers, vermicelli and a proper amount of sauerkraut. Next, let's look at the specific methods.
1. First, prepare a handful of vermicelli, blanch it with boiling water, and prepare a proper amount of sauerkraut. Please soak in clear water to remove excess salt and impurities.
Then deal with the fish.
Scrape the remaining scales of silver carp, then cut open the belly of the fish to remove the most fishy black film and blood.
After washing, put it on the chopping board and cut the fish into two sides along the spine flat knife.
Take out the fishbone and cut it into sections, then cut the fish into thin slices of about 3 mm with an oblique knife.
Thin is easy to cook, too thin is not good, easy to break.
2. Code the cut fish fillets.
Wash the fish fillets, remove blood and mucus, then drain them and put them in a basin.
Beat in an egg white, pour in a little white wine to remove the fishy smell, and then add a little salt and mix well.
Pour in a little water and continue to stir. Beat the water into the fillets to increase the smoothness. Sprinkle a little cornstarch to lock the water. Finally, pour in a little vegetable oil to prevent adhesion. Continue to stir evenly for later use.
3. Prepare accessories after the fish fillets are processed.
Slice ginger, cut shallots, cut garlic, cut several wild peppers, and cut dried peppers together.
Then rinse the sauerkraut, take it out and cut it into sections for later use.
4. Fry fish bones in the pot.
Adding a piece of lard to the oil in the pot can increase the flavor. Add fish bones and shake the pot frequently to avoid the bottom of the pot from being burnt. Fry for two to three minutes, turning frequently in the middle. Fry the fish bones until golden on both sides. Then add a proper amount of water along the edge of the pot, cover the pot, and simmer for 10 minutes.
10 minutes later, turn to low heat, remove the fish bones from the pot, and pour out the milky fish soup for later use.
5. Add rapeseed oil to the pot. Sauerkraut-rich dishes taste only white oil, and add a spoonful of lard to fry.
Add onion, ginger, garlic, pepper, dried pepper and a little pepper, stir-fry until fragrant.
Then add sauerkraut, turn to medium heat and stir-fry for 2 minutes, and stir-fry the water in sauerkraut.
Stir-fry the sauerkraut until it is dry and fragrant, then add the fish bones that have just been fished out, pour in the fish soup, and turn to high heat.
Start seasoning, add salt, chicken powder, monosodium glutamate and pepper, and pour in some white vinegar to melt the seasoning. Boil the soaked vermicelli in a pot, then take it out with sauerkraut and put it at the bottom of the soup basin.
6. Continue to boil the soup in the pot, turn it into a small torch and sprinkle the fish fillets into the pot in turn. After the fillet is formed, gently push it with the back of the spoon to make the fillet evenly heated.
Fish fillets cannot be cooked for a long time. When they are boiled to white, immediately pick up the pot and pour it into the soup basin.
Heat oil in a pot, pour some pepper oil, sprinkle with pepper and dried pepper until the smoke rises.
Then pour it on the fish fillets, and finally sprinkle with chopped green onion and white sesame seeds to decorate the delicious food.