Details of ingredients: 1 pickled carp, 1g wild pepper, 2g ginger slices, 1g garlic paste, 2g starch, 1g egg white, 1 cooking wine, 2 teaspoons (1ml) of salt, a small amount of chicken essence, 1 teaspoon of sugar (5g) of pepper, and a small amount of clear soup. It's not very good practice to take a sharp knife and slice fish from the tail, stick it to the middle fish bone, and then turn it over to slice the other fish. 2 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. After 3 pieces of fish fillets, grab the fish fillets and fish head with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 egg white and appropriate amount of salt, and marinate for 15 minutes. 4. Dry the water in sauerkraut by hand and cut it into filaments for later use; Chop the wild pepper. 5 Pour a little more oil into the pot than cooking, heat it to 7%, then add pepper and dried pepper. After the fragrance comes out, add star anise, garlic, ginger and pickled pepper and stir-fry with the cut sauerkraut. 6 fish fillets can be boiled and discolored.

Tips:

The key to making pickled fish is:

1. Freshwater fish is the best choice for making pickled fish, and the meat taste will be better. When slicing fish, the knife must be fast, and it is best to sharpen the knife first, so that you can get twice the result with half the effort. 2. Pickles (pickled vegetables) for making pickled fish should be made with Sichuan pickled vegetables, which are sold in many supermarkets.

3. Adding egg white to pickled fish will make the fish taste more tender and smooth, but there is also a small disadvantage that it will make the soup slightly turbid, while adding a little sugar will make the meat taste more delicious.

4. Fish fillets are fragile, so be careful when you put them in the soup, gently stir them with chopsticks, and don't stir them hard. Just cook the fish fillets until they change color, and it will take a long time.

6. Finally, pouring hot oil on pickled fish will make the dish more fragrant. If you don't like too much oil, you can also omit this step, but I have tried it and it is really fragrant.