Steps to make pickled fish

1Prepare the ingredients.

2Wash and remove the head of the fish. Place a kitchen towel underneath and on top, and process with a knife from the spine into two pieces.

3 Fillet the fish.

4Wash the fish and slice off the bones and belly with the knife angled, leaving the net fish,

5Wash the head and bones of the fish and set aside for blood. It is best to wash a few times, which is the key to the creamy fish soup later.

6 fish clean blood, put a piece of kitchen towel underneath, the knife slant 40 degrees, starting from the tail to slice fish, the direction is the blade of the knife toward the tail. Fillet the fish.

7Slice the fillets, scrub them with a tablespoon of salt and rinse them with water, then rinse them again and again to make them crystal clear. Be sure to wash the fish into clear fillets so that the fish is more flavorful and refreshing.

8Marinate the cleaned fillets with a teaspoon of salt, a teaspoon of white pepper, half an egg white, and three teaspoons of dry cornstarch, scrubbing carefully and repeatedly with your hands to mix well. Let stand for 20 minutes.

9 Blanch shredded sauerkraut and set aside. Chili pepper cut rings and pepper together. Fish head bone fish skin ready, ginger sliced.

10 pot of oil saute onion ginger garlic, down into the fish head fish tail fish bones fish skin and other fried for a minute.

11 into the sauerkraut continue to fry for a minute. Add enough boiling water.

12 Boil over high heat, cook over medium heat for 20 minutes until the fish soup turns white. Season with salt. Fish out all the ingredients in the soup and spread them on the bottom of the bowl.

13 Re-boil the fish stock over high heat, add the fish fillets a little at a time, shake the pot, and fish out the top fillets when they are 70% done and place them on top of the bowl.

14Strain the fish stock into a bowl.

15 pot of oil, cool oil when the peppers and chili pepper ring, low heat, pay attention to see the chili, become red in the yellow and shiny dry crisp. Observe not to boil over the fire.

16 Peppers and chili peppers out on the fish fillets, green and red chili peppers sprinkled on the fish fillets.

17 oil on high heat and smoke, poured on the fish can be. Pouring oil this link is very important, must be the oil burning hot smoke, visual inspection of the smoke constantly emerging. Pour it on the squeak only enough flavor.