1 pickled grass carp (catfish, snakehead, etc. They are all about 1 .5kg),100g pickles, 20g wild pepper,10g ginger slices, 20g garlic paste, 4 teaspoons of starch (20ml) and1egg white.

working methods

1. Treat the fish first, and cut the fillets into fillets.

2. Wash the fish fillets. Be sure to clean the black film in the fish belly, chop off the fins and cut off the head.

3, close to the fish bones, put the fish slices.

4. Put the fish skin down under the slice, cut it into fillets with a thickness of about 0.5 cm, chop the fish steak into pieces with a length of about 5 cm, and cut the fish head in half.

5. Use 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 egg whites and a proper amount of salt to catch fish fillets and fish heads evenly, and marinate for 15 minutes.

After the fillets are processed, the pickled fish is made. Boiled fish with Chinese sauerkraut and Chili

1, pickles are sold in many supermarkets. You should buy them from Sichuan.

2. Dry the sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper.

3. Heat the wok, add 3 tablespoons of oil, add ginger slices and garlic and stir-fry until fragrant, then add shredded sauerkraut and wild pepper.

4. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) and boil.

5. Drain the fish head and fish, and cook for 10 minute, so as to get the umami flavor.

6. Pickled fish fillets are very important. The freshness of fish fillets depends on the quality of pickling. First, gently grab the fish fillet with salt, then add egg white and starch, and grab the right amount.

7. Put the marinated fish slices into the soup one by one and break them up with chopsticks. After the fish fillets are boiled and discolored, season them with salt, sugar, chicken essence and pepper, and serve them in a deep plate, with a little hot oil on them.

Process key

1. Only fresh grass carp can be used to make soup dishes, or the whole fish can be cooked, gills and viscera removed, nails removed and washed, both sides cut off with a knife, diagonally cut into two pieces and aligned when entering the soup bowl.

2. Only when the fish is cooked with high fire can the white milk soup be made. Sauerkraut has been cooked for a long time, and the soup is dark and dark, and the soup tastes bad.