Grass carp 800g, pickled fish 250g 1 bag, ginger 1 small piece, garlic 6, yellow rice wine 1/2 tablespoons, white pepper 1/3 teaspoons, egg white 1/2, and raw flour/kloc-.

working methods

1. Remove the black membrane and internal organs from the killed fish, lift the bones and slice them.

2. Rinse repeatedly until the water becomes clear, and then drain.

3, add salt, pepper, ginger, fully grasp.

4. Put half an egg white and raw flour evenly and marinate for 15 minutes until the fish is tasty.

5. Slice sauerkraut, slice ginger, slice some garlic, and slice wild pepper.

6. Cut the dried pepper into sections, shred the shallots, cut the other part of the garlic into rice, wash the coriander and pick the sections.

7, from the pot, put a small amount of oil, stir-fry ginger and garlic slices, scallion and pepper.

8. Add sauerkraut and stir fry.

9. Add the fish head and stir fry.

10, inject water, add fish bones and fish tails to cook the fragrance, and try to see if there is any salt.

1 1. Scoop out all the ingredients at the bottom of the big bowl with a colander.

12, add a little broth essence (chicken essence is also ok).

13. After the water is turned on again, add the fish fillets with high fire, gently pull them apart with chopsticks and cook until raw.

14, big bowl of pickled cabbage, pouring soup.

15. Put garlic, pepper, dried pepper, shredded onion, white sesame and coriander on the fish noodles.

16, boil half a spoonful of hot oil in the pot and pour it on the seasoning, and serve.