Sauerkraut fish, watching the excitement, eating happily~

Ingredients

1 grass carp
450g Sichuan pickled cabbage
Half root scallion
1 garlic
Two millet peppers
1 ginger
2 parsley
1 chive
4 dry red peppers
3 g salt
3 g white pepper
20G starch
Proper amount of water
Proper oil

Directions

Step 1
Grass carp scrapes scales, gills and internal organs, Sichuan pickled cabbage rinses, grabs the excess water, garlic, scallion and millet are ready;

Step 2
Cut off the head and tail of the fish, and slice the fish along the back of the spine and close to the fish bone;

Step 3
Chop the fish bones into large pieces;

Step 4
With the fish meat facing up and the fish skin facing down, cut the first knife to the fish skin but do not cut it off, and the second knife to the fish skin to cut it off and unfold to form a butterfly shape; The thickness of fish fillets is about 3 mm. They are cooked in hot soup;

Step 5
Gently wash the fish fillets with cold water twice, and then soak them in sufficient cold water for 10 minutes;

Step 6
Drain the water, add a little salt, white pepper and starch, and knead it with your hands;

Step 7
Cut sauerkraut into thick strips, spicy millet into sections, sliced garlic, shredded ginger, scallion into pieces, coriander and scallion into inch sections;

Step 8
Cool the oil in a hot pot, stir fry sauerkraut, green onion, ginger, garlic and millet together to get the flavor, pour in hot water, boil the fish bones and belly meat with fins in the pot for 2 minutes,

Step 9
Put the fish fillets into the soup and gently press them with a spoon to soak them all in the soup;

Step 10
The fish fillets are fully heated and mature. Sprinkle the coriander section, scallion section and dry red pepper on the surface of the fish fillets. Heat another pot of hot oil, pour it on the coriander, scallion and dry pepper while it is hot, and gently stir it with a spoon when eating, so that the seasoning on the surface can be mixed in the pickled fish fillets soup.