Cooking Steps

1. 

   Step1:Clean and wash the fish. Then cut into thin pieces. Beat the garlic. Slice the ginger. Slice the scallion. Chop the dried chili for us

2. 

   Step2:Cut the pickles into small pieces as shown in the figure. Add salt, soy sauce, a small amount of starch and egg white to mix them evenly. The egg white can lock the water content of the fish and keep the fish fresh and tender

3. 

   Step3:Heat the pot and put in oil. When the oil temperature rises, put in pickled vegetables and stir fry them. Pickled vegetables without salt need to be seasoned with salt until they are ready for use

4. 

   Step4:Heat the pot, add a small amount of oil, saute the garlic and pepper, pour in the clear water, add the pickled vegetables, boil the sour taste, put the ginger slices and the fragrant leaves in, add a small amount of salt, and then cover the pot

5. 

   Step5:It must be cooked slowly on a low heat. Boil out the flavor of the seasoning and pickles. Boil the water for one minute, then pour it into the fish and don't stir it. When the surface of the fish solidifies for a while, turn it over

6. 

   Step6:When you cook the fish, you need to open a big fire. The fish will be tender only when you boil it for a minute

7. 

   Step7:Try not to stir the fish. The meat is fragile. Start the pot and put it on the plate.