condiments

bighead

1000g

condiments

oil

Proper amount

salt

Proper amount

oyster sauce

Proper amount

pickled vegetables

Proper amount

Red pickled pepper

Proper amount

energy

Proper amount

garlic

Proper amount

Welsh onion

Proper amount

step

1. Slaughter a fresh fish, clean it, put the sliced fish into a big bowl, add a little salt, pepper, Jiang Mo and cooking wine, and grab it well to taste.

2. Wash and drain the pickled cabbage.

3. A little red pickled pepper

4. A little dried pepper for use.

5. Appropriate amount of garlic

6. Appropriate amount of garlic

7. Put the right amount of vegetable oil in the pot.

8. Stir-fry the sauerkraut in the pan for 4-6 minutes to get a taste.

9. Add red pickled peppers and stir-fry ginger and garlic.

10. Add appropriate amount of boiling water or bone soup and cook for 5 minutes.

1 1. Put the fish head and bones in, bring to a boil over high fire, skim off the floating foam, cook for about 10 minute, and add oyster sauce.

12. Put the fish fillets into the pot one by one after the low heat, and turn on the medium heat. When the fish fillets turn white and the soup is slightly boiling, carefully pour the soup and fish fillets into the pot.

13. Add an appropriate amount of oil to the wok, add dried peppers to the warm oil, fry until crisp, and pour on the surface of the pickled fish while it is hot.