material

Bass:1;

Sour cabbage: 1 bag; ? Egg white:1;

Garlic: 3 petals; ? Ginger: 1 small piece; ? Illicium verum: 1 capsule; ? Zanthoxylum bungeanum: 1 small bar; ? Coriander: 1 heel; ? Starch: 1 spoon; ? Cooking wine: 1 spoon; ? White sugar: half a spoonful; ? Salt: half a spoonful; ? White pepper: (powder) 1/3 tablespoons; ? Pickled peppers: 6; ? Dry Chili:10;

The practice of pickled fish

1

Lay the bass flat on the chopping board, cut the fish from the tail with a sharp knife, stick the fish bone in the middle to cut the fish, and then turn it over to cut the fish from the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use.

2

Add all the marinated fish materials into the cut fish, gently grab them evenly by hand, and marinate for 15 minutes.

three

Wash sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections.

four

Pour a little more oil into the pot than cooking, heat it to 70%, then add 1.5 slices of pepper and dried pepper to choke the pot, and then add star anise, garlic, ginger, pickled pepper and cut sauerkraut to stir fry together.

five

After the sauerkraut is sauteed, add water about 1 liter, then add the fish head and bones that have been removed before, cover the pot, bring to a boil with strong fire, and then turn to slow fire 15 minutes until the soup becomes thick.

six

Gently pour in the fish fillets, cook them and turn off the heat. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole (casserole is recommended, please pay attention to the attached thoughtful suggestions).

seven

Clean the pot, then add a little oil and heat it to 70% heat, then add the other half of pepper and dried pepper and pour it on the cooked pickled fish, preferably with 2 parsley.