Just pickle it first and then cook it. Here’s how to do it:

Preparation materials: 3.5 pounds of silver carp, 600 grams of Laotan pickled cabbage, 50 grams of pickled ginger, and 15 pickled peppers , half a green onion, 200ml of peanut oil, 1 egg, 12g of salt, 2g of chicken powder, 0.5g of white pepper, 30g of cornstarch, 25ml of cooking wine, 1g of dried Sichuan peppercorns, 1g of white pepper, 30ml of cooking wine , 3 grams of chicken powder, 1 gram of cooked white sesame seeds

Preparation steps:

1. Heat a pot, add peanut oil to boil, add pickled peppers, soaked ginger, and saute dried peppercorns< /p>

2. Stir-fry the sauerkraut over high heat until fragrant. This process takes about 3 minutes?

3. Add 6 pounds of boiling water and bring to a boil, then lower the heat and simmer slowly. Regardless of the time, stewing the sauerkraut in advance will not only The sauerkraut is softer and the soup tastes more sour

4. Split the fish head, wash it, sort out the bones, cut it into pieces, control the water, and try to drain as much blood as possible

5 , fish part, cut into about 30 grams of fish pieces, add salt, egg white, chicken powder, white pepper, cooking wine and mix well, then add cornstarch and mix well and slurry?

6. Heat the pot and pour in Deep-fry the fish bones and fish heads in peanut oil?

7. Add pickled cabbage soup, white pepper, and 30ml cooking wine to boil over high heat, then reduce to low heat and simmer for 10 minutes

8. Change to high heat, Add the fish pieces and bring to a boil, lower the heat and simmer for 15 minutes, add 5 grams of chicken powder, turn off the heat and take out the pot. Here is 600 grams of sauerkraut. The soup is salty enough. I think you don’t need to add salt.

9. Finished product Picture