Seasoning: salt 1/4 tsp, a little sugar, white powder 1 tsp, Shaoxing wine 1/2 tbsp, and a little sesame oil.
Exercise:
1. Cut grass carp into 0.5 cm thick (don't cut it too thin, or it will spread out when frying), 6 cm long and 4 cm wide, and then remove the fishbone.
2. Marinate the fish fillet for about 15 minutes after mixing the seasonings evenly to make it smooth and tender. If it is a normal fish, you can also cook the whole fish, just draw three knives on the left and right sides of the fish.
3. Start the hot pot, add about 3 tablespoons of oil, fry the salted fish until it is half cooked, and serve it out (it looks better and smells better if it is burnt).
4. Stir-fry dried peppers and prickly ash in a pot with low fire, then add shredded ginger, stir-fry slightly, then add sauerkraut (preferably sauerkraut with leaves), stir-fry for three minutes, and then add about 500cc of water (depending on the size of the pot) and some hot pot ingredients (such as meatballs and jiaozi). ) can also be added here.
5. Because pickled cabbage is a little salty, just add a quarter teaspoon of salt and half of sugar, stir and cook for about three minutes to disperse the flavor, then add the fried fish, cook for half a minute, and add some onion segments to complete the pickled fish hot pot.