Ingredients: a bowl of sauerkraut and 20 pickled peppers.

Seasoning: a handful of pepper, a piece of ginger, bean paste, salt, starch, black pepper, soy sauce, sesame oil and oil.

working methods

1, prepare raw materials, clean grass carp, soak pickled cabbage and pickled pepper in water for half an hour in advance, and control the water for later use.

2. Remove the tendons from the fish, remove the head, cut a knife on each side next to the fish tail, and then remove the tendons from the fish head.

3. Remove the fish teeth from the fish head, slice the fish and chop the fishbone.

4. Fish sliced along the grain.

5. Cut sauerkraut and pickled pepper into small pieces.

6. Add the right amount of salt, soy sauce and a little black pepper to the fish bones and catch them evenly. Add proper amount of salt, sesame oil, soy sauce, starch and a little black pepper to the fish bones, grab them evenly and marinate them for 15 minutes.

7. Slice the bean paste.

8, put the right amount of oil in the pot, stir-fry bean paste.

9. Add sauerkraut and stir fry

10, add appropriate amount of water to boil.

1 1. Add fish heads and fish bones and cook for more than ten minutes, fully taste them, then take them out and put them in a container.

12, boil the pot again, add the fish fillets, spread them out gently, cook them for about a minute or two, and pour them into a container with fish heads and bones.

13, drizzle with pickled fish, and the delicious pickled fish is ready.