@1 @ put the fish flat on the chopping board, take a sharp sharp knife to cut off the head and tail of the fish, slice the fish with the tail flat, cut the fish close to the middle bone, then turn the other side of the fish upside down, put the large pieces of fish flat on the chopping board, cut the fish at an angle of 45 degrees with the chopping board, cut the fish into thin slices for standby, and cut the fish

Ingredients

1 bighead carp
1 pickled cabbage

Directions

Step 1
Put the fish flat on the chopping board, take a sharp knife to cut off the head and tail of the fish, slice the fish flat into the tail, cut the fish close to the middle bone, then turn the other side of the fish upside down, put the large pieces of fish flat on the chopping board, cut the fish at a 45 degree angle with the chopping board, and cut the fish into thin slices for standby Fish tail is used to make soup. Stir white pepper, starch, cooking wine and egg white into the cut fish. Gently stir well and marinate for 15 minutes. Wash the pickled cabbage and cut it into small pieces. Cut ginger into slices. Pour 2 tbsp water into the pot. Add ginger and scallion

Step 2
Then add the cut sauerkraut and stir fry together. After the smell of sauerkraut comes out, shovel it up

Step 3
Put the oil in the pan and add the fish bone, head and tail

Step 4
Fry the fish bone, head and tail

Step 5
Pour in sauerkraut and dry pepper

Step 6
Add 3 large bowls of hot water and simmer for about 5 minutes

Step 7
Scoop up the sauerkraut and fish head in the casserole

Step 8
At this time, turn down the heat of the fish soup in the pot, wait for all the starched fish fillets to be put in one by one, and then cook for 3-5 minutes

Step 9
When the fish is raw, pour it into the casserole together with the soup