materials:

1 freshwater fish, 1 bag of sauerkraut, 6 pickled peppers, 3 cloves of garlic, 1 small piece of ginger, 1 star anise, 1 small handful of pepper, 1 dried peppers and 1 parsley.

pickled fish materials: 1 egg white, 1 tbsp starch, 1 tbsp cooking wine, 1/2 tbsp sugar, 1/2 tsp salt and 1/3 tsp white pepper.

Practice:

1. Put the fish flat on the chopping board, take a sharp knife and slice the fish from the tail of the fish flat, stick the fish bone in the middle to slice the fish off, and then turn it over to slice the fish off 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 by hand and marinate for 15 minutes;

3. Wash sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried pepper into sections;

4. Pour a little more oil into the pot than cooking, heat it to 7%, then put 1/2 pieces of pepper and dried pepper into the pot, and then add star anise, garlic, ginger, pickled pepper and cut sauerkraut to stir fry together after the fragrance comes out;

5. After the smell of pickled cabbage is fried, add about 1 liter of clear water, then put it in the fish head and bones that have been removed before, cover the pot, boil over high fire, and then turn to slow fire for 15 minutes until the soup becomes thick;

6. Gently pour the fish fillets and turn off the fire when they are cooked. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole (casserole is recommended, please pay attention to the attached intimate suggestions);

7. Clean the pan, then pour in a little oil, heat it to 7%, add the other half of pepper and dried pepper, saute until fragrant, and pour it on the cooked pickled fish, preferably with 2 parsley.

Tips:

1. Freshwater fish is the best choice for making pickled fish, which will make the meat taste better;

2. When slicing fish, the knife must be fast, and it is best to sharpen the knife first in advance, which will get twice the result with half the effort;

3. Adding egg white to pickled fish will make the fish taste more tender and smooth, but it also has a small disadvantage that it will make the soup slightly turbid. If you have any good ideas, please share them with me. And adding a little sugar, I think it will make the meat taste more delicious;

4. When scalding fish fillets, be sure not to scald them for too long. When you see the color change, it will be almost the same. After a long time, the meat will not be delicious when it is old.

5. It is suggested that the advantages of using a casserole are: after eating, some soup and sauerkraut are often left, so buy a piece of tofu and cook it the next day, which is another delicious dish;

6. It is best to pour hot oil on pickled fish to make the food more fragrant. If you don't like too much oil, you can also omit this step, but I still recommend this step. It smells good!