Main ingredient: 1 grass carp.

Accessories: 1 package of pickled fish seasoning, 20 grams of green onion, 20 grams of ginger, 10 grams of garlic, 5 dried chili peppers, 2 grams of mace, 20 milliliters of cooking wine, 4 grams of salt, 20 milliliters of peanut oil, 1800 milliliters of drinking water.

Steps:

1, ready to make this pickled fish need to use all the ingredients: grass carp 1, pickled fish seasoning 1 packet, onion 20g, ginger 20g, garlic 10g, dry chili 5, pepper 2g. recommended to buy more than two pounds of grass carp, too small fish to remove the head to remove the tail of the fish after the fish body is very short, can not film too many fillets, when buying fish, you can let the fishmonger help to kill the fish to remove the scales, The most important thing is that you can ask the fishmonger to help you kill the fish to remove the scales, organs and gills. You can also ask the fishmonger to help you fillet the fish when you buy the fish to remove the scales, guts and gills.

2, will kill the good grass carp clean, fish belly of the black membrane to clean, or may lead to fish soup more fishy. Next we began to slice fish: first fish head and tail cut down, and then one hand pressed the body of the fish, one hand with a cleaver sticking to the spine of the fish will be one side of the fish slice down, and then the body of the fish turn a side, and then use the cleaver will be the other side of the fish slice down.

Then turn the other side of the fish over and slice off the skin side of the fish, hold the fish with one hand and use the cleaver to remove the large thorns on the belly of the fish, and then slice the two pieces of fish with a diagonal knife into thin and thick slices of the fish. Finally, chop the bones and belly of the fish into small pieces and put them into the cooking pot with the head and tail.

3. Open the pickled fish seasoning packet, put the pickled cabbage into a bowl and set aside. Pour the powder in the pickled fish packet into the fish head and fish fillets, add cooking wine, mix well and marinate for 15 minutes.

4, green onion cut scallions, ginger cut ginger, garlic cut into garlic slices, dried chili pepper cut into chili pepper section spare.

5, pan on medium heat until the palm of the burner, pour peanut oil 20ml, turn on the heat until the oil temperature of 60% hot, add chopped green onions, ginger, garlic, dried chili pepper and pepper, small fire fragrance into the pickle stir-fry aroma.

6, add 1800ml of drinking water, boil over high heat and add the seasoning packet, mix well and put the fish head, fish tail, fish bones and fish belly into the pot. Cook over high heat for about 10 minutes to simmer the fresh flavor of the fish soup.

7, after the fish soup is ready to cook the marinated fish slices into the pot, chopsticks will fish slices one by one into the pot. Pay attention to try to put one piece by one piece, so that you can avoid the fish slices stick together, so that each piece of fish slices are heated evenly. Season with 4g of salt and cook until all the fillets are white and cooked through.

8, another pot of boiling oil, oil hot, will be dripping to the pickled fish, fragrant pickled fish is done. Fish tender, fish soup appetizing, too delicious!