1. After cleaning the grass carp, make a cut on one side of the fish, head and tail, and slice off the fish meat;

2. Cut the fish bones into sections. When slicing the fish, cut it downwards at an angle and cut it off one by one to remove larger fish fillets; use half a teaspoon of salt, 1 tablespoon of white pepper, 2 tablespoons of rice wine, 1 tablespoon of starch, and 1 egg white for the fish fillets. Submerge for a while and set aside

3. Heat oil in a hot pan and sauté Sichuan peppercorns, ginger slices, garlic, and soaked pepper until fragrant, add chopped sauerkraut and stir-fry for 3 minutes;

4. Add Cook the fish heads and fish bones with some rice wine and stir-fry them. The soup will be whiter and more fragrant;

5. After adding enough water, transfer it to a large clay pot and cook After boiling, continue to cook for 15 minutes;

6. Maintain high heat and put the submerged fish fillets into the pot one by one. Do not stir, the fish fillets will remain intact;

7. After putting all the fish fillets into the pot for 2 minutes, add pepper, chicken essence, and chopped green onion to taste, and you're done.

Ingredients: 1.5kg snakeheaded fish; cooking wine; tofu; bean sprouts; vermicelli;

1. Prepare materials;

2. Cut off 1.5kg snakeheaded fish and wash it. Slice, add 1 bag of pickled fish buns and appropriate amount of cooking wine to spread evenly and set aside;

3. Boil the fish head for one minute, then add other fish fillets and cook for 3-5 minutes;

4. Add 1 bag of seasoning packet into the pot and cook evenly before serving;

You can also add an appropriate amount of tofu, bean sprouts, vermicelli, etc. before cooking.

Tips:

The fish bones and fish fillets should be cooked separately to avoid undercooking the fish bones and deforming the fish fillets;

How to make pickled fish The fish is best freshwater fish, the texture of the meat will be better;

Fish fillets are fragile, so be careful when putting them into the soup. Use chopsticks to spread them lightly and do not stir-fry them too hard. ,

Just cook the fish fillets until they change color. Once you see the color change, it’s almost the same. As time goes by, the meat will become old and lose its flavor.

One piece of grass carp (1 and a half to 2 pounds is appropriate), 150 grams of Sichuan pickled cabbage (pickled green vegetables), 100 grams of enoki mushrooms,

20 grams of Pixian bean paste, 20 grams of ginger grams, 5 cloves of garlic, 1 egg white, cooking wine, starch, salt and pepper.

Method:

1. Cut the fish fillets into slices and cut the fish steaks into sections. Add egg white, cooking wine, starch, and salt to the fish fillets and fish head and steaks, mix well and marinate. 20 minutes;

2. Squeeze out the water from the sauerkraut and cut into shreds. Shred a pickled pepper inside. Wash and cut the enoki mushrooms into sections;

3. Slice the ginger and mince the garlic. ;

4. Heat the pot, pour in a little oil, add ginger slices, minced garlic, and Pixian bean paste and stir-fry until fragrant;

5. Add chopped pickled cabbage and stir-fry evenly;

6. Pour enough boiling water into the pot (the amount of water should be enough to cover all fish fillets and other ingredients);

7. After the water boils, pour in the fish heads and fish steaks Segments and cook for about 10 minutes;

8. Add the enoki mushroom segments;

9. Then put the marinated fish fillets into the pot one by one, and use chopsticks to stir them after adding them. Scattered;

10. Cook until all the fish fillets change color, add a little salt and pepper, stir well and serve.