Cooking Steps

1. 

   Step1:Wash the slaughtered grass carp. Remove the two fishy glands on the back.

2. 

   Step2:Cut two pieces of fish from the back of the fish.

3. 

   Step3:From the tail of the fish, slice it into slices.

4. 

   Step4:Cut the fish bone into sections. Add salt and wash it. Then wash it with water and drain. Add cooking wine, salt and pepper to taste the fish bone. Finally, add some dry starch and mix well. Marinate for 10 minutes.

5. 

   Step5:Add salt to fish fillet and wash it. Remove the blood water. Clean it with clear water and drain it. Add cooking wine, salt and pepper to the bottom taste. Stir out the fish glue. Then add an egg white and mix it. Then add dry starch and mix it clockwise. Finally, add some vegetable oil to prevent the fish fillet from sticking after being put into the pot.

6. 

   Step6:I bought this kind of sauerkraut fish bag. Only sauerkraut bag.

7. 

   Step7:Slice ginger and garlic. Add soybean oil into the pot. Stir fry ginger and garlic after the oil is hot.

8. 

   Step8:Add sauerkraut and stir fry.

9. 

   Step9:Then add the fish bone and stir fry.

10. 

    Step10:Add boiling water to the pot. Cover the fish bones. Season with salt and pepper. Boil for 5 minutes.

11. 

    Step11:Take out the cooked fish bones and pickled vegetables with a leaky spoon. Reserve the soup.

12. 

    Step12:Turn down the heat. Put the fish slices into the soup one by one. Push the soup along the edge of the pot. Do not stir. Prevent the fish slices from rotting.

13. 

    Step13:Boil until the fish turns white. Cook for about 1 minute.

14. 

    Step14:Put the cooked fish fillet and fish soup on the fish bone pickle plate.

15. 

    Step15:Sprinkle with pepper and garlic and pour in hot oil.

16. 

    Step16:The pickled fish is ready.