Freshwater fish 1 strip, pickled cabbage 1 bag, pickled pepper 6, garlic 3, ginger 1 small piece, star anise 1 grain, pepper 1 small bar, dried pepper 1 strip and coriander/kloc.

Marinated fish materials: egg white 1 grain, starch 1 tablespoon, cooking wine 1 tablespoon, sugar 1/2 tablespoons, salt 1/2 teaspoons and white pepper 1/3 teaspoons.

Practice:

1, put the fish flat on the chopping board, take a sharp sharp knife and slice the fish from the fish tail, stick the fish bone in the middle to slice it off, and then turn it over to slice the fish on the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use;

2. Add all the marinated fish materials into the cut fish, gently grab them by hand and marinate for 15 minutes;

3. Wash pickled cabbage and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections;

4. Pour a little more oil into the pot than the stir-fry until it is 70% hot, then put 1 half of the pepper and dried pepper into the pot, and then add star anise, garlic, ginger, pickled pepper and cut sauerkraut to stir fry together after the fragrance comes out;

5. After the smell of pickled cabbage is fried, add about 1 liter of clear water, then put the fish head and bones that have been removed before, cover the pot, boil over high fire, and then turn to slow fire for 15 minutes until the soup becomes thick;

6. Gently pour the fish fillets and turn off the fire after they are cooked. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole (casserole is recommended, please pay attention to the attached intimate suggestions);

7. Clean the pot, then pour in a little oil and heat it to 70%, then add the other half of pepper and dried pepper and pour it on the cooked pickled fish. It is best to put 2 parsley.

Tips

1, it is best to use freshwater fish to make pickled fish, and the meat taste will be better;

2, the knife must be fast when slicing fish, it is best to sharpen the knife first in advance, get twice the result with half the effort;

3. Adding egg white when pickling fish will make the fish taste more tender and smooth, but there is also a small disadvantage that it will make the soup slightly turbid. If you have a good idea, please share it with me. And adding a little sugar, I think it will make the meat taste more delicious;

4, when scalding fish fillets, don't scald them for too long. When you see the discoloration, it is almost the same. After a long time, the meat will not be delicious;

5. It is suggested that the advantages of using casserole for dressing are: after eating, there will often be some soup and sauerkraut left. The next day, buy a piece of tofu and put it in for cooking, which is another delicious dish;

6, it is best to pour hot oil on pickled fish to make the dish more fragrant. If you don't like too much oil, you can also omit this step, but I still recommend this step, it smells good!