For details, please see our operation:
1. Prepare a processed carp, cut a knife at the head of the carp, draw out the fishy line inside, then cut off the blade from the tail, cut off the head, cut the fish bone into sections, remove the fish teeth to reduce the fishy smell, then cut off the head and put the fish bone into the pot.
2. Then cut off the fishbone, cut the fishbone into sections and put it with the fishbone.
3. Finally, cut the fish into thin slices and put them in the basin.
4. Add a little salt to the fishbone, pour in clear water, wash it again, wash the blood inside, and control the water for later use.
5. Wash the fish again, then marinate the fish, put a spoonful of salt into the basin, add a little pepper, add a proper amount of cooking wine, and stir well by hand.
6. Add half an egg white and mix well by hand again. Adding egg white can make the fish more tender and stir the fish constantly.
7. Finally, add a spoonful of corn starch and mix well again. Adding starch can lock the water in the fish and keep the fish fresh and tender. After stirring evenly, leave it for 10 minute to let the fish taste slowly.
8. Next, prepare some ingredients, cut a piece of sauerkraut into sections and put it in a basin.
9. Cut half the green onion into horseshoe slices, one piece of ginger into ginger slices, several pieces of garlic into garlic slices, and add a handful of dried red peppers for later use.
10. Cut a few shallots into chopped green onions, put them in a small pot, and add a little pepper and a handful of dried red peppers for later use.
1 1. Prepare a small bowl with a few grains of pickled millet and pickled pepper water.
When the ingredients are ready, we will start cooking.
12. Boil water in the pot, add sauerkraut after the water boils. After blanching, impurities and salt in pickled cabbage can be removed. Blanch the water for 30 seconds and then take it out.
13. Heat the wok, add a spoonful of cooking oil and sprinkle a little salt. Let's fry the fish bones and sprinkle salt to prevent them from sticking to the pot.
14. When the oil is hot, pour in the fishbone, gently shake the wok to heat the fishbone evenly, fry the fishbone until it is cooked, and put it in a basin for later use.
15. Add cooking oil. When the oil is hot, add onion, ginger and garlic, stir-fry dried red peppers, and then add sauerkraut and stir-fry for a while.
16. Pour fish bones and add appropriate amount of boiling water to make the fish soup whiter.
17. Next, start seasoning, add salt, pepper and chicken powder, add a proper amount of cooking wine to remove fishy smell, cook for three minutes on medium heat, pour pickled pepper and pickled pepper juice after one minute, and then add 20 grams of white vinegar.
18. Turn off the fire after three minutes, remove the fishbone and side dishes, and put them in the basin.
19. Boil the soup again, then turn the heat down, add the marinated fish fillets, gently push them with a spoon, and cook for 20 seconds to turn off the heat.
20. Take out the fish fillets, put them in the soup basin, and then pour in the proper amount of original soup. Add chopped green onion, pepper and dried red pepper.
2 1. Heat the wok, add a tablespoon of cooking oil, turn off the fire when the oil temperature is 70% hot, and then pour the hot oil into the basin to stimulate the fragrance of pepper, chopped green onion and pepper.
22. OK, this home-cooked version of fish with Chinese sauerkraut is ready. You can try it at home if you like.