Ingredients: pickled cabbage 200g, perch 1. Accessories: 20g of onion, 5g of ginger, cooking wine 10g, 2g of pepper, 3g of salt, 5ml of soy sauce, Chili oil 10g, red pepper 10g, egg white 1g, coriander powder 1 spoon.

The practice of pickled fish is as follows: Click to learn more about joining projects.

1. Clean the fish, brew with boiling water, cut the fish into pieces, and rinse the blood with clear water.

2. Put the fish fillets into a basin, add cooking wine, pepper, egg white and corn flour, stir well and marinate for 10 minute.

3. Pour the cooking wine and onion ginger on the fish head and bones for curing 10 minute.

4. Pour proper amount of vegetable oil into the wok and heat it. Add onion, ginger, garlic and pepper and stir-fry until fragrant.

5, add sauerkraut and stir fry for a while, let the sour taste stir fry.

6. Add fish heads and bones, add a bowl of water to boil and add a spoonful of Chili oil, salt and soy sauce to taste.

7. After the sauerkraut soup pot is boiled, pour in the marinated fish fillets, stir fry over high fire and cook for 5 minutes.

8. Finally, pour in the hot oil fried with pepper, and the pickled fish can be made. Join a pickled fish shop and be your own boss.