ingredients: 1 live carp (weighing about 9g), 1g of red pepper, 2g of pickled cabbage, 5g of ginger and garlic, 5g of fresh soup, a little ginger onion, proper salt, pepper and monosodium glutamate, 75g of cooking oil and 15g of sesame oil.

Method: 1. Take off the head and spine of carp in the primary processing. Cut the fish into small pieces and taste with ginger, onion, cooking wine and salt for 15 minutes. 2. Chop the red pepper, ginger and garlic, and cut the sauerkraut into small pieces. After the cooking oil in the pot is heated, put the pepper, ginger and garlic in the pot and fry for a while, then stir-fry the sauerkraut together and add fresh soup. Add the fish head and bones and cook for more than 15 minutes. Add salt, cooking wine, pepper, monosodium glutamate and fish pieces and cook for 3-5 minutes. When the fish is just cooked, pour in sesame oil and serve.

Method 2

How to cook fish with pickled vegetables

[ required materials]

Material: pickled cabbage and grass carp

Ingredients: mountain pepper, ginger, onion, garlic, dried pepper, pepper, Pixian watercress and sesame

Seasoning: pepper, salt, salad oil and cornmeal

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2. When washing fish, pay attention to cleaning the black membrane in the abdominal cavity, and cut off shark fins

3. Separate the body from the head, and cut the fish head in half. (Not suitable for cutting)

4. Press the fish body with one hand, and push it close to the upper edge of the fish spine with the other hand, feeling the position of the fish bone, and adjust the direction of the knife in time to separate the head from the fish. (If you like to eat bones together, you can also ignore this step, but this method is not encouraged.)

5. Put the sliced fish horizontally, and cut them one by one with a knife along the direction from the fish tail to the fish head, and the thickness of each piece is about 5-7 mm (it should be large but not small). (Note here! Don't turn it in the wrong direction, or the cooked fish fillets will break. )

6. Take an egg, pour it with your left and right hands, pour out the egg white, and add half a bowl of water into the raw flour and stir for later use.

7. Cut the onion, ginger and garlic for later use.

8. Cut the fish bones into sections, put them into the basin together with the fish head, add a little salt and cooking wine and stir, then add the egg white and cornstarch soup and mix well. (It can be placed for a while for better effect)

9. Sauerkraut .......................... Cui Hua, serve sauerkraut. . . . A pack of two packs is ok, put more if you like, and cut into segments

1. Mountain pepper. Cut the mountain pepper into granules and put it in the cut sauerkraut.

put the oil in the pot and heat it, preferably big oil, but for the sake of ... let's make it with ordinary oil! When the oil is 6% hot, put the bean paste, garlic (granules) and ginger (granules) in, then put the mountain pepper and sauerkraut in the pot and turn it over. After the aroma overflows, put the fish head and bones. Then add water or broth to boil (cold water is preferred)

12. Simmer for 5-7 minutes, and then season the chicken essence and salt. Try using a small spoon to scoop a little soup. (Chicken essence is slightly more)

13. Then, fish bones and sauerkraut are picked up with a colander and put into the pot to be filled.

14. The fire makes the water boil again, then put the fish fillets into boiling water, and wait for 1 seconds after the water boils again (it takes about 4 seconds for a normal family to be on fire), then put all the soup and fish fillets into the basin with bones. (Note: It is not advisable to turn the fillets too much when cooking, so as to ensure the integrity of the fillets. )

15. Then put the onion, pepper and sesame seeds on the surface.

16. Wash the pan, add about 1 tael of oil, add dried pepper and a little pepper, wait until the oil is hot, and pour the oil into the previous basin. Such a delicious pickled fish is ready.