How to make pickled fish delicious, spicy and spicy?

Boiled fish with Chinese sauerkraut and Chili

material

Fish 1, sauerkraut, pickled ginger, pickled pepper, garlic, ginger, dried pepper, pepper granules, pepper powder (not necessarily), salt, cooking wine (or white wine), raw flour, 1 egg, monosodium glutamate and onion.

Exercise 1. When buying fish, you can ask the stall owner to help cut the fish into three pieces. When you come back to wash, cut the fish bones into sections first, and then remove the large rows of thorns from your stomach.

2. Then put down the whole fish skin and cut it into thin slices from the tail, so that all the thin slices are reserved.

3. Sauerkraut is also sliced, soaked in ginger, a few garlic, ginger cut into larger particles, more garlic chopped, soaked in red pepper chopped.

4. Marinate the fish fillets with cooking wine and salt first.

5. Put the oil in the wok, stir-fry the dried pepper segments, and pick up the pepper segments for later use.

6. After the peppercorns are sauteed, pour in the soaked ginger, ginger and garlic, stir-fry until fragrant, then pour in the sauerkraut and stir-fry a few times, then add water and cook.

7. When cooking sauerkraut soup, add salted fish to egg white and mix well with raw flour.

8. After the sauerkraut soup is cooked, you can add a proper amount of salt to taste, then add fish bones and egg yolks (the egg yolks are delicious) and cook until the color turns white. The fish is inserted with chopsticks to show that it is cooked.

9. Pick up fishbones and sauerkraut with a colander and put them at the bottom of the bowl.

10. Cook the fish fillets in the pot, pick them up and put them on the fish bones. Finally, adjust the salinity of the soup, add monosodium glutamate to taste and pour it into a bowl.

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