Raw materials:

grass carp 1 (catfish, blackfish, etc. can be about 1 catty and a half), sauerkraut (pickled bok choy) 100 grams, 20 grams of wild peppercorns, 10 grams of ginger, 20 grams of minced garlic, 4 teaspoons of cornstarch (20 ml), an egg white, 2 teaspoons of cooking wine (10 ml), salt, a small amount of chicken broth, sugar, 1 teaspoon of (5 g), pepper, clear soup, and a small amount of salt. ), a pinch of pepper, broth.

How to make it:

First, handle the fish and fillet it.

1. Handle the fish first. Wash the killed fish, make sure to wash the black membrane inside the belly of the fish, chop off the fins and cut off the head.

2, close to the bone of the fish will be sliced off the meat of the fish body.

3, slice off the fish flesh skin side down, slice diagonally into slices about 0.5 centimeters thick, chop the fish steak into pieces about 5 centimeters long, and cut the fish head into two halves.

4. Marinate the fish fillets and fish head in 1 teaspoon cooking wine, 2 teaspoons cornstarch, 1/2 egg white and salt for 15 minutes.

After the fish fillets have been processed, it's time to make the pickled fish.

1, sauerkraut (pickled cabbage), in many supermarkets are sold, to buy the Sichuan produced ah.

2, the water in the sauerkraut with the hands dry, cut into thin shreds to be used; wild pepper minced.

3, frying pan heat, put in 3 tablespoons of oil, put ginger, garlic stir fry, then add the shredded cabbage and wild pepper.

4: Add broth or boiling water (the amount of water should be able to cover all the fish fillets) and bring to a boil.

5: Add the fish head and fillets and cook for 10 minutes to bring out the flavor.

6, put the marinated fish fillets into the soup one by one, use chopsticks to disperse, wait for the fish fillets to cook and brown, season with salt, sugar, chicken broth, pepper, and serve in a deep dish, burn a little hot oil and pour it on the fish fillets.