Pike fish 700g fish

Piece of vermicelli

Sauerkraut

Bottle of half bottle of pickled pepper

Piece of ginger

Garlic

One green onion

Celery

Cilery

Cilantro

Peppercorns

Peace of green peppercorns

pickled red pepper 2

cooking wine (pickled fish) a little

gravy powder (pickled fish) a little

pepper (pickled fish) a little

pickled vegetables and vermicelli fish

prepare all the main dishes and ingredients, in advance of the fish slices, with (gravy powder, cooking wine, pepper) pickled up, there is no photo here, you can Look at this all picture

prepared ingredients, cut, this dish basically rely on the ingredients

pot oil (to more under), do fish, whether boiled or pickled fish most of the fish with oil is particularly much, can not be stingy Oh

oil burned well, cooled to 8 into the heat, down into the kimchi a class of ingredients, stir fry over a small fire, the stir fry time is still relatively critical, it Depending on the final flavor of the dish with a strong flavor, more fried for a while relatively tasty, just will be spicy, there is a time I do not eat spicy, this step on a small fried, indeed not spicy, but the taste is not that fixed feeling, so do not be afraid to fry a little bit more will not regret

Well, fried enough to join the water, you can throw two dry red pepper to enhance the color, it will not be very spicy. Put the rest of the part of the onion and pepper (here to say, onion and pepper I prepared more, part of the frying material into the frying flavor, the other part of the stay in the addition of water and then put it in, so that there is a taste of color), large fire boil

To be the water boil, you can be a small fire to roll for a minute or two, and then fired into the head and tail of the fish, the water boiled after the small fire simmering slowly for two to three minutes continue to put the fish into the other bone part, large fire boil, turn off the small fire slow simmer, five minutes or so

Bone part of the simmering well, under the part of the fish

Fish under the next, then under the fans, cabbage (cabbage can be asked for can not be, I see that there are at home on the addition, and very much like to eat cabbage, and the fans of the time into the pot, which has to be based on the hardness of the fans you buy, some fans need to be soaked in advance, and some of the fans need to be cooked at the time when you need to cook the bones of the fish. (need to cook fish bones when you have to go down, or cooking is not cooked) this step is generally cooked for about 3 minutes, it must be according to the maturity of the fish as the weight, can not cook for a long time

Fish the last few seconds, under the celery, rolled in the pot, taste the flavor according to their own tastes to add salt and chicken essence, start the pot.