1, pickled fish seasoning materials: pickled fish whole seasoning package 1, one snakehead about 2 kg, proper amount of cooking oil, boiled water 1.3 to 1.5 liters, several slices of ginger, one minced garlic onion, 5g of cornmeal, half an egg white, a handful of pepper, and so on.

2. For a snakehead, choose a larger fillet that is too small. Kill it, dispose of the fish head and bones, and leave two pieces of meat to slice.

3, cut into thin slices, if it can be thinner, so much the better! Wash the fish head and bones, catch the fillets with salt water and wash them two or three times. Drain and set aside.

4. Open the pickled fish seasoning package with ingredients, which contains three small packages: pickled fish package, pickled fish package and seasoning package.

5. Prepare onion, ginger and garlic, put oil in a hot pot, add ginger, onion and garlic to stir fry until fragrant, add fish head and fish bone to stir fry until discolored, add seasoning and pickled cabbage package, stir fry until fragrant, add about 1.5 liters of boiling water, bring to a boil, turn to low heat, and add a lid to cook for 15 to 20 minutes.

6. When cooking fish, you can marinate the fillets. Pour the marinated fish bag into the fillet, grab it evenly and let it taste. Add 5 grams of raw flour, grab well, add half an egg white, and grab again. Cut the peppers dry and set them aside with the peppers.

7. Prepare a clean, water-free and oil-free hot pot, preferably a casserole.

8. When the pickled fish in the fifth step is cooked, turn off the fire, take out all the pickled vegetables and fish heads and put them in a hot pot. Boil the remaining hot soup in the pot with strong fire, carefully pour in the marinated fish fillets, gently push them away with chopsticks, turn off the heat after the fish fillets are 78% ripe for about one minute, then remove the fish fillets to the pot filled with sauerkraut and fish, and spread them on the surface.

9. Leave the pickled fish soup in the pot, open the seasoning bag and pour it into the soup. Put it all in, it will be salty! Bring the fish soup to a boil, and then pour the hot soup on the fish fillets. Sprinkle white sesame seeds on the fish fillets.

10. Pour a spoonful of cooking oil and prepared dried peppers and peppers into the pot where the pickled fish has just been cooked, stir-fry slowly until the flavor is overflowing, then take out the fried dried peppers and peppers and sprinkle them on the fish fillets. The remaining oil in the pot burned to smoke. Turn off the fire and pour the hot oil into the pot with pickled fish. Sizzling, with a little coriander floating in the fragrance. You can eat!