Main Ingredients

Strawfish

1200g

Sichuan Sauerkraut

400g

Supplementary Ingredients

Segmented green onion moderate

Sliced ginger moderate

Garlic moderate

Dried red chili pepper moderate

Smoked peppercorns moderate

Wild Peppercorns moderate <

Red hot pepper

Coriander

Wine

Pepper

Water starch

Egg white

Salt

Sugar

Cock extract

Scallion

Spicy pepper

Small pepper

Sour pickle fish recipe

1

Fresh grass carp, slaughtered and cleaned; Szechuan sauerkraut rinsed and cut into small segments

2

As shown in the picture: remove the head of the fish, pick the bones, take off the two sides of the net fish; fish head from the middle of the slice

3

The bone of the fish is chopped into a 2cm section, the fish meat along the tail of the fish in the direction of the diagonal knife blade into the continuous blade of butterfly slices

This is a good idea, as it is a great idea for the fish. Butterfly slices

4

Put the sliced fish into a large bowl, add a little salt, pepper, cooking wine, egg whites (very little), water starch to taste

5

The pot is hot, add oil, such as peppercorns, dried red chili peppers, popping onion, ginger and garlic, then add wild peppercorns and red bell peppers, sautéed to taste

6

Go down into the Sichuan pickled cabbage stir-fry, add a little cooking wine, sugar, add enough water

7

Fish head and fish bones into the boil, high heat, skimming foam, cooking for about 10 minutes, add chicken essence.

8

Adjusted to micro-fire will be a piece of fish slices into the pot, open medium heat and boil again, see the fish slices become white can be poured into the pot, the surface sprinkled with scallion segments and small scallion segments

9

Frying pan add the amount of oil, warm oil add dried red chili peppers, garlic, pepper pepper, deep-fried until the dried red chili peppers become crunchy, poured on the surface of the good pickled fish while still hot!

10

How much oil do you adjust