Cooking Steps

1. 

   Step1:Prepare ginger slices. Peel 5 garlic pieces. Wash and cut two green and red peppers. The main color is color matching. We can't eat too spicy, so we took some seeds. Wash pickles, squeeze dry and cut into small sections.

2. 

   Step2:Chop and marinate the fish. Wash fish bones and cut into small pieces. If you want the fish soup to be clean, the treatment of fish bones should be careful. Wash the blood and blood clots, cut off the fins with scissors, and then throw clean water. Put it into the cooking basin. Two spoonfuls of cooking wine, a little ginger slices, and a half spoon of salt to marinate and deodorize. It's a base taste.

3. 

   Step3:Sliced fish and pickled fish I chose are black fish. The meat is tight but smooth. In fact, both silver carp and grass carp can be used. The main purpose of family plate fish is to scrape the sticky layer of black fish skin repeatedly with a knife. Wash it with salt. Dry the water with a kitchen napkin. Dry the chopping board. Dry the knife quickly. Then it won't be scratched. After removing the ribs of the fish, slowly slice the slanting knife. After the slices are finished, put them into the cooking basin. A small spoon of salt, chicken essence, a spoon of cooking wine and ginger slices. Then put in an egg white. Repeatedly and forcefully grasp them as shown in the figure. Finally, put the starch and grasp it well.

4. 

   Step4:Heat oil 5 to maturity. Stir fry ginger, garlic, green and red peppers. A minute or two.

5. 

   Step5:Stir fry the pickles in a hurry. Remove the water and stir fry them to make the flavor.

6. 

   Step6:White vinegar. White wine. In fact, the sourness of sauerkraut fish is not all due to sauerkraut. There are a lot of white vinegar and white wine in restaurants. Home seasoning will reduce the amount of white vinegar by three spoons. Then put in two liang liquor. At this time, the pot will be red. It's OK. Let the alcohol burn and volatilize. Continue to fry.

7. 

   Step7:Add enough cold water. Put the fish bones in the pot.

8. 

   Step8:Put in half a bag of about five or six millet peppers. Do not use the water in the bag. Put in a spoonful of salt, two spoonfuls of vinegar and one or two white wines.

9. 

   Step9:Skim off the froth. Season. Add salt if it's not salty enough. Put another spoonful of chicken essence. Cover the pot and cook for 5 minutes.

10. 

    Step10:You don't need to stew the fish bones with pickled vegetables at the beginning. It's good to boil them. I don't think fish bones need oil. The fried fish bones and meat are old and not easy to taste in the soup. If you want to milk the white fish soup, you can break up the remaining egg yolk and put the small fire into the fish soup.

11. 

    Step11:Pour the whole fish fillet into the basin. Don't shovel first. Wait until the fish fillet almost floats and shovel twice. The whole process will take two or three minutes. The fish fillet can't be too old.

12. 

    Step12:I'll cook the fish until it's white. I'll roll it up a little. I like i

13. 

    Step13: