1. One fresh carp, slaughtered and cleaned; rinse the Sichuan sauerkraut and cut into small pieces

2. Remove the head and bones of the fish, remove the fish meat from both sides; Cut from the middle

3. Chop the fish bones into 2cm sections, and cut the fish meat diagonally along the direction of the fish tail into butterfly slices

4. Cut the sliced ??fish into pieces Put the fish fillets into a large bowl, add a little salt, pepper, cooking wine, egg white (very little), water starch and mix well to taste

5. Heat the pot, add oil, such as Sichuan peppercorns, dry red pepper Chili pepper, sauté onion, ginger and garlic, then add wild pepper and red pickled pepper, stir-fry until fragrant

6. Add Sichuan pickled cabbage and stir-fry, add a little cooking wine, sugar, and enough water

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7. Add the fish head and fish bones, bring to a boil over high heat, skim off the foam, cook for about 10 minutes, and add chicken essence.

8. After adjusting the heat to low, put the fish fillets into the pot one by one, turn to medium heat and boil again. When the fish fillets turn white, pour them into the basin. Sprinkle the scallions and small pieces on the surface. Chive segments

9. Add an appropriate amount of oil to the wok. Add dry red pepper, garlic slices, and Sichuan peppercorns to warm oil. Fry until the dry red pepper becomes crispy, then pour it into the cooked rice. Just pickle the fish on the surface

10. Adjust the amount of oil by yourself

Expand all tips Tips

1. The fish must be fresh to ensure Taste

2. When filling fish fillets, be sure to tilt the blade in the direction of the fish tail, otherwise it will break easily

3. When sizing the fish fillets, be sure not to use starch and egg white. Too much, otherwise the soup will become muddy

4. Before adding the fish fillets, you can also use a slotted spoon to take out the cooked fish bones and pickled cabbage into a basin, leaving only the soup in the pot. , which makes blanching the fish fillets easier. Finally, pour the cooked fish fillets and soup into the basin together. The fish fillets will not break easily and the finished dish will be more beautiful.