Pickled fish practice:

Ingredients: 3 kg of grass carp and half a catty of pickled cabbage.

Accessories: a little ginger, a little cooking wine, a little white pepper, a little refined salt, a little peanut oil, a little raw flour, half a spoonful of wild pepper sauce and a proper amount of garlic.

1, cut the bought fish into pieces and wash it.

2. Cut ginger and garlic for later use.

3. Drain the washed fish pieces, put them into a marinated fish bag and marinate for five minutes.

4. While the pickled fish is waiting, heat the wok and add the oil, add the ginger and garlic, add the pickled cabbage bag and stir fry, and then add the seasoning bag and stir fry.

5. Then add boiling water that can not touch the fish and cook for three minutes until the sauerkraut tastes.

6. First put the fish head and bones and cook for three to five minutes. Add the fish fillets and cook for two or three minutes.

7. Finished product drawing.