Cooking Steps

1. 

   Step1:Because my husband and I are the only two people at home. We can't eat all of a fish. So we bought the fresh grass carp section in the supermarke

2. 

   Step2:Take the back off the fish and put it aside. Start slicing the fish

3. 

   Step3:The next knife can't be cut to the end. Then we are cutting a knife. It's quite big

4. 

   Step4:Like this. Thin and bi

5. 

   Step5:Cut off the fishbone and keep it for use.

6. 

   Step6:Marinate the sliced fish with ginger and rice wine for five minutes (this step is to remove the fishy smell) and then wash it with water and drain it.

7. 

   Step7:After controlling the dry water, add a little salt, pepper, egg white and dry starch (it's better to use dry starch instead of wet starch because of the addition of egg white. It's not easy to hang the paste on too wet fish fillet) and then marinate for several minutes.

8. 

   Step8:Add oil in a hot pot. Stir fry the pickles, ginger, scallion and garlic to make it golden and give off the flavor of pickles (you must not be stingy with oil when making fish. Too few fish will smell fishy

9. 

   Step9:Add boiling water. Put in the back of the fish that was cut before

10. 

    Step10:After cooking for five minutes, the fish soup will be milk white and milk white. Then put the marinated fish pieces one by one.

11. 

    Step11:Put in the fish slices and cook for about three minutes. Sprinkle with scallions. You can eat them. Some people like to pour some hot oil after the pickled fish comes out of the pot. I don't think I'll get into trouble.