Pickled fish

Remove the intestines, scales, gills of grass carp, wash and cut off the head

$Pickled fish step 1$

Cut from the upper end of the fish tail, and slice the fish meat with a flat knife against the fish bones

Chop the fish head in half from the middle, put the head and tail together

Under the fish fillets, be sure to scrape off the black membrane in the belly

Use a diagonal knife to slice the fish into fillets

Put the fish fillets in a bowl, the fish heads and tails in a bowl. If you want the fish bones, put them together with the fish heads

Add appropriate amount of salt, cooking wine, a little white pepper and water starch and marinate for more than half an hour (fish heads are marinated in the same way)

Prepare minced ginger, minced garlic, Sichuan peppercorns, star anise, dried red pepper and pickled pepper

Wash and cut the sauerkraut into pieces

Add minced ginger and garlic to the pan with cold oil

Sauté the sauerkraut and pickled pepper until fragrant and set aside

Heat the oil in the pan again, put the fish head in and fry for a while

Add water and bring to a boil, as much water as you like (depending on how much fish soup you need)

Put the fish tail and sauerkraut in, add an appropriate amount of salt and white pepper and cook over low heat for a few minutes. Remove the fish head and fish tail into a large bowl

Then put the fish fillets into the pot and cook until the fish fillets change color. Do not cook for too long. When cooked, pour them into a large bowl together

Put the dried red pepper, Sichuan peppercorns and star anise into the pot, add an appropriate amount of cooking oil and heat it (the amount of oil for cooking)

Heat the oil and pour it into a big bowl, that’s it

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