It’s a common carp, a common carp. Cyprinus carpio is a thick green brown fish of Cyprinidae. It originated in Asia, then introduced to Europe, North America and other regions. They live alone or in small groups in calm ponds, lakes and rivers with dense water and grass. Omnivorous, dig for food often muddy water, increase turbidity, have adverse effects on many animals and plants. Therefore, it is often considered unpopular, and it takes a lot of effort to get rid of it.

Ingredients

1 carp
Half pickled cabbage
20G egg white

Directions

Step 1
Remove the viscera in the belly of carp, scrape the scales clean, cut off the fins and rinse for many times, then remove the fishy line

Step 2
Cut the fish into two pieces with a knife along the main bone of the fish. Cut the fish meat into moderate size fillets. Cut the fish head in half and the fish bone into small pieces

Step 3
Add some salt to the fish slices, then half egg white, 2 spoons of starch, a few drops of Baijiu, a little pepper, mix it for about half an hour. Fish head, fish tail and fish bone are pickled with a little salt and pepper.

Step 4
Chop green onion, shredded ginger and chili pepper with scissors to remove seeds. Soak pickled cabbage for 2 hours in advance, then shred and blanch in hot water for a few minutes, then remove and drain water

Step 5
Put 1 spoonful of oil in the pot, turn down the heat, cool the oil, add half of the pepper, stir fry with onion, ginger, garlic, star anise, Chinese prickly ash and wild pepper, stir fry with shredded sauerkraut, stir fry the fish head, fish bone and fish tail in the pot, stir fry evenly, pour in hot water, add appropriate amount of salt in the water

Step 6
When the water boils, turn to medium heat and simmer for 5 minutes. Throw the salted fish slices into the water one by one. As soon as the fish slices are cooked, turn off the heat and pour the sauerkraut, soup and fish into a basin

Step 7
1 tablespoon oil into the pot, low heat, oil 70% heat, turn off the fire, the rest of the red pepper section into the oil, and quickly pour in the basin of fish, sauerkraut fish