"Essay Contest" How to Make Pickled Fish

Simple and easy-to-learn dishes are the motivation for modern people to cook. The "Essay Contest with Prizes" Pickled Fish dish not only satisfies the public's taste, but also meets the time requirements and does not require long waiting. Paired with fragrant white rice and a bowl of soup, this is how you truly enjoy life.

1. Kill a fresh grass carp, clean it, rinse the Sichuan pickled cabbage and cut it into small pieces.

2. As shown in the picture: remove the fish head, debone, remove the fish meat on both sides, and slice the fish head in the middle.

3. Chop the fish bones into 2cm segments, and cut the fish meat into butterfly slices along the tail.

4.4 Put the sliced ​​fish into a large bowl, add a little salt, pepper, cooking wine, egg white (very little), and water starch to mix well.

5. Heat the pan, add oil, such as Sichuan peppercorns, dried red peppers, fry onions, ginger, garlic, then add wild peppers and red pickled peppers, stir-fry until fragrant

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

7.7 Put the fish head and fish bones in, bring to a boil over high heat, skim off the foam, cook for about 10 minutes, add chicken stock

8. After turning to low heat, 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 pot and sprinkle with scallions and chives on the surface.

9. Add a proper amount of oil to the wok, add dried red pepper, garlic slices, Sichuan peppercorns and sesame peppers, fry until the dried red pepper becomes crispy, then pour it on the surface of the prepared pickled fish while it is still hot.

10.0 Adjust the oil volume by yourself

Many people feel a sense of accomplishment when making the "Essay Contest with Prizes" sauerkraut fish dish. You can also prepare this dish to entertain guests at home.