Method 1: 600g of snakehead, 25g of pickled cabbage100g of red pepper, 5g of pickled ginger and chopped green onion, 3g of pepper, 5g of garlic, 4g of refined salt, 500g of cooking wine10g of broth and 500g of cooked vegetable oil. In the production process, the fish is cut into 3 parts on both sides, the pickled cabbage is drained, cut into filaments, soaked in red pepper and chopped, soaked in ginger and diced; Put the wok on medium fire, cook the cooked vegetable oil until it is 60% hot, and take it out when the fish is fried yellow; Leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth and put the fish in the soup. After the soup boils, move it to a low heat, add pickled cabbage, cook for about 10 minutes, and put it on a plate. Add vinegar to the pot. Features Sichuan home cooking. It is made of fresh grass carp and Sichuan pickles. Although this dish is a Sichuan folk home-cooked dish, it is widely spread. The finished vegetables are tender and tender. Method 2 Ingredients: carp, pickled fish, carp 1 strip (about1000g), and 250g of aged pickled cabbage. Auxiliary materials: egg white 1 piece, mixed oil 40g, soup1250g, refined salt 4g, monosodium glutamate 3g, pepper noodles 4g, cooking wine15g, pickled pepper powder 20g, pepper10g, ginger slices 3g and garlic cloves 7g. Production process:1.Scaled carp, gills, laparotomy, evisceration and washing, then took off two pieces of fish with a knife, split the fish heads, and cut the bones into pieces. Wash pickled cabbage and cut into sections. 2. Put the wok on fire, heat it with a little oil, add pepper, ginger and garlic cloves to fry until fragrant, then stir-fry with pickled cabbage, add soup to boil, add fish heads and bones, and cook with high fire. Skim off the foam on the noodle soup, and add cooking wine to remove the fishy smell. Add refined salt and hutong noodles for later use. 3. Slice the fish into 0.3cm-long fish fillets, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fish fillets are evenly covered with a layer of egg paste. 4. After the soup in the pot tastes, shake the fish fillets into the pot. Heat the oil in another pot, stir-fry the pickled pepper powder to taste, then pour it into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked, add monosodium glutamate and pour into the soup basin. Fish with Chinese sauerkraut is a famous specialty in Sichuan. It is fresh and refreshing, appetizing and invigorating the spleen, sobering up and refreshing, and the soup is delicious. I hope you will taste this unique dish. Method 3: The main ingredients and auxiliary materials are fresh fish 1 tail 1 250g, pickled vegetables 200g, ginger15g, monosodium glutamate10g, garlic10g, egg white 2, pickled red pepper15g, etc. 50g, 3g of pepper, 5g of cooking wine 1 5g, and 0g of pepper1g.. Cooking method1.Fresh fish are slaughtered, scales, fins, gills and internal organs are washed, two fish heads are cut with a blade, and the fish heads are split, and the fish bones are cut into pieces with the size of 1.5 cm; Wash the soaked vegetables slightly and cut them into short sections; Peel garlic into petals and wash; Wash ginger and cut into pieces; Soak red pepper and grind it into fine powder. 2. Put the pot on fire, when the oil is heated to 50%, add garlic cloves, ginger slices and pepper grains to burst into fragrance, then soak the green vegetables and stir fry them, add fresh soup to boil, cook the fish head and fish bones with strong fire, remove the floating foam, cook the cooking wine, season with Sichuan salt and pepper, and continue to cook. 3. Slice the fish into 3 mm thick sliced fish with skin, put it into a bowl, taste it with Sichuan salt, cooking wine and monosodium glutamate, then break the egg shell, pour in the egg white, mix well to wrap the fish slices with a layer of egg white, then shake the fish slices gradually and put them into the boiled fish soup pot. 4. Put the oil on the fire in another pot, and when the oil is heated to 50%, stir-fry the minced Chili peppers to give a fragrance, and immediately pour them into the soup pot to cook for a few minutes until the fish pieces are raw. Add monosodium glutamate to enhance the taste and freshness, and then pour them into the soup bowl. Practice 41.Only fresh grass carp can be used to make soup dishes, or the whole fish can be cooked, gills and viscera removed, nails removed and washed, knives cut off on both sides, obliquely cut into two sections, and aligned when entering the soup bowl. 2. Don't fry the whole fish hard, just oil it to remove the fishy smell. Only by boiling fish with strong fire can white milk soup be produced. After soaking vegetables, the soup will be dark and dark after cooking for a long time, and the taste of the soup will be poor. 3. Ingredients: one herring, one bag of Sichuan Li Ji pickled fish seasoning, twenty peppers, fifteen dried peppers, fifteen wild peppers, ten garlic petals, one ginger, five onions, cooking wine, two pounds of bone soup, a little salt, half an egg white, a little starch, three or two salad oils and a teaspoon of melted lard. Steps:1.Clean the fish, remove the head and tail, cut the fish in half, and then cut the fish fillet into half-centimeter-thick fish fillets obliquely with a knife. 2. Break the ginger, put it in a porcelain basin with the fish fillets, and pour the cooking wine, egg white, onion and starch into it by hand, and taste it. Garlic is cut into garlic rice for later use, and dried pepper is seeded and cut into sections. 3. Put the wok on the stove and light it. Pour salad oil into the wok and heat it to 50%. Add garlic rice and pickled cabbage and oil it. When pickled cabbage and garlic rice are fried until fragrant, add a teaspoon of cold bone soup, cooking wine, wild pepper, Chinese prickly ash and dried pepper, sprinkle a little salt on the fish fillets, grab them evenly, then pour them into the wok and cook until the soup is yellow-green. Then add chicken essence and melted lard. Method 5: Main ingredients: mandarin fish maw (840g), pickled fish seasoning package (1 bag), pickles (50g), pepper (2 tablespoons), ginger (5 slices) and onion (1 root) Marinade: egg white (1 root). Cut the onion into sections and the ginger into filaments. 2. Put the pomfret slices into a large bowl, add 1 egg white, 1/3 tablespoons of salt, 2 tablespoons of cooking wine, shredded ginger and onion, mix well, and marinate for 15 minutes to taste. 3. Rinse the sauerkraut and cut it into strips diagonally. 4. Heat 3 tablespoons of oil in the pan, stir-fry ginger slices and pepper with small fire, add sauerkraut and stir-fry for 45 seconds until the fragrance overflows. 5. Pour in the seasoning package of pickled fish, pour in 5 bowls of water and mix well with the ingredients in the pot, cover it and boil it with high fire, and simmer it on low heat 15 minutes. 6. Add 1/3 tablespoons of white sugar to taste, pour in the marinated mandarin fish slices and mix well. Boil over high heat until the fish slices are cooked, and then serve. Method 6: Main ingredients: net fish 500g, a bag of newly-bred Sichuan pickled vegetables (you can add more if you like), Sichuan pickled ginger 2 small pieces of minced garlic 10G pickled pepper 10g chopped wild pepper 10g chopped auxiliary materials: salt, chicken essence, sugar, cooking wine, starch, white pepper, egg white/kloc. Cooking oil1.Clean fish, dry the water with kitchen paper, cut it into 5MM thick slices with oblique blades, put it in a large bowl, pour cooking wine and a little salt, and gently stir the surface of the fish in one direction to make it sticky (the amount of salt is not much, and the mixed fish can be tasted, but it is salty), and marinate it a little. 2. Rinse Sichuan pickled vegetables with water, squeeze out the water, and cut into slightly thicker silk for later use. 3. Marinated fish, add dry starch, mix well, add an egg white, mix well, and don't have a piece of egg white. 4. Heat oil in a wok. Insert a chopstick into the wok and see a large number of small bubbles coming out of the chopstick head. At this time, the oil temperature can be used to put in the fish fillets. Slowly, put in the pulped fish fillets one by one, not much at a time. When you see the fish fillets slowly changing color, slowly push the fish fillets with a shovel and take them out when the fish turns white. It must be fried with a small fire. According to my method, it will be very safe and will not spill oil. Don't worry! 5. Take out the fried fish fillets for later use, leave a little oil in the oil pan, heat it, pour it into Jiang Mo, stir-fry minced garlic, add pickled peppers, stir-fry minced wild peppers until the oil turns red, add pickled vegetables, stir-fry until fragrant, and pour in broth or water, not too much, as long as kimchi has just passed. 6. After the soup is boiled, add the fried fish fillets, boil it again, twist the fire, and add chicken essence, sugar, salt and white pepper to taste. 7. Don't cook for too long, and then put it into a big basin after seasoning. 8. Prepare a little minced garlic, sprinkle it into the basin, prepare oil in the oil pan, add the broken dried pepper, fry it until it is reddish brown and fragrant, and pour Chili oil on the minced garlic, and the fragrance will suddenly overflow. Method 7: Main ingredients: carp 1 strip Accessories: sauerkraut (pickled vegetables) 1 00g wild pepper 20g ginger slices 1 0g garlic 20g egg white 1 seasoning: starch10g cooking wine, 2 teaspoons salt, proper amount of chicken essence and a little sugar/kloc-0. Put the fish flat on the chopping board, take a sharp sharp knife and slice the fish from the tail, stick the fish bone in the middle and slice the fish off, then turn over and slice the fish off the other side; Lay the sliced fish flat on the chopping board, and cut the fish into thin slices at an angle of 45 degrees with the chopping board. 2. After slicing the fish fillets, grab the fish fillets and fish head with 1 teaspoon cooking wine, 2 teaspoons starch and 1/2 egg whites and a proper amount of salt respectively, and marinate for 15 minutes. 3. Chop the wild pepper. 4. Pour a little more oil into the pot than cooking and burn it to 70% heat, 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. 5, add the right amount of clear soup or boiling water (the amount of water should not exceed all fish fillets) to boil. 6. Put the fish head and fish into the fire and cook for 10 minute, and boil out the umami flavor. After cooking, the soup will turn white. 7. Put the marinated fish fillets into the soup one by one, and disperse them with chopsticks. Wait until the fish fillets are boiled and discolored, season them with salt, sugar, chicken essence and pepper, serve them out in a deep dish, and pour a little hot oil on the fish fillets. [1] Taste: sour and delicious, with fresh and tender meat. Eight ingredients: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, egg white 1 piece, cooking wine, salt, chicken essence, sugar, a little white pepper and clear soup (or water). Practice: 1. Ingredients: grass carp, pickled cabbage, pickled pepper, ginger slices, garlic cloves, starch, egg white1piece, cooking wine, salt, chicken essence, sugar, a small amount of white pepper, clear soup (or water). 2. Wash the killed fish, and put the meat slices under the fish bones. Slice the fish skin under the slice downward, obliquely slice it into fillets with a thickness of about 0.5cm, and chop the fillets into pieces with a length of about 5cm. 3. Wash the sauerkraut, wring out the water, and cut it into sections for later use. 4. Add cooking wine, starch, egg white and salt to the fillets. 5. Mix the fillets evenly and marinate them15min. 6. Heat the wok with oil. Add ginger slices, garlic slices and pickled peppers and stir-fry until fragrant. 7. Add chopped sauerkraut and stir-fry for 3 minutes. 8. Add a proper amount of clear soup or boiling water (the amount of water should not exceed all the fish fillets) to boil, and then add fish chops to cook for 10 minute to boil out the umami flavor. 9. Put the sauerkraut in a bowl for later use, leaving the sauerkraut soup in the pot, so as to prevent too many dishes in the pot and the fish fillets from being cooked easily. Tip:1.I usually use grass carp to make pickled fish, and the meat is tender, and snakehead is also a good choice. 2. You can add vegetables such as vermicelli, bean sprouts and Flammulina velutipes to the pickled fish soup; You can also use the fish soup with pickled vegetables cooked with fish chops as the bottom of the pot, which is pickled fish hot pot. 3. You can also serve the fish fillets directly without serving the sauerkraut first, but I think serving the fish fillets first can better keep the fish fillets cooked quickly and not easily scattered. Practice 8: pickled fish, like boiled fish, is the most delicious way to eat fish. The practice of these two kinds of fish is actually very simple, and there is no high requirement for fish. As long as the ingredients are well prepared, the fish will be particularly delicious. Ingredients: one grass carp (1 kg and a half -2 kg is appropriate), Sichuan pickled cabbage 1 50g (pickled vegetables), Flammulina velutipes100g, Pixian bean paste 20g, ginger 20g, garlic 5 petals, egg white1piece. Practice: 1, slice the fish fillets, cut the fish fillets into sections, add egg white, cooking wine, starch and salt to the fish fillets and fish fillets respectively, and marinate for 20 minutes; 2. Squeeze out the water in sauerkraut and cut it into shreds. There is also a pickled pepper in it, and the Flammulina velutipes is washed and cut into sections; 3. Slice ginger and mince garlic; Steps (5 pictures) 4. Heat the pan, pour a little oil, add ginger slices, garlic paste and Pixian bean paste and stir-fry until fragrant; 5. Stir the chopped shredded sauerkraut evenly; 6. Pour enough boiling water into the pot (the amount of water should not exceed all fish fillets and other materials); 7. After the water is boiled, pour in the fish head and the fish fillet and cook for about 10 minute; 8. Lower Flammulina velutipes segment; 9. Then clip the marinated fish fillets into the pot one by one, and then disperse them with chopsticks; 10, cook until all the fish fillets change color, add a little salt and pepper and stir well. [2]