One piece of crucian carp, 50 grams of sour pickles chopped into pieces, 100 grams of dried chili peppers cut into sections with scissors, 50 grams each of celery and green onions cut into 5 cm long sections, a small piece of ginger, chopped ginger, one end of garlic sliced, white pepper 8 grams, 5 grams of pepper noodles, appropriate MSG.

Production steps

1. Put the fish fillets in a bowl, add a little salt, mix the cooking wine and starch evenly and set aside.

2. Stir-fry the fish head and fish bones with a small amount of oil, add water, add ginger, pepper, and salt to make a milky white fish soup.

3. Heat the iron pot over high heat, add 200 grams of vegetable oil, and when it is cooked, add sour kimchi, dried chili peppers and garlic slices, stir-fry until fragrant, then add the cooked fish soup, add celery, green onions, chicken essence, and white sugar.

4. After boiling, add the fish fillets and scatter them with chopsticks. In two minutes, a pot of delicious fish fillets will be ready.