Who knows that the national treasure panda of our country has lived for centuries? No one will know, because animals have been breeding, so I think the best ingredients for pickled fish are pickled cabbage and grass carp: mountain pepper, ginger, onion, garlic, dried pepper, pepper, Pixian watercress, sesame seasoning: pepper, salt, salad oil, raw flour [cooking process] preparation stage 65438+. 2. Wash the fish, pay attention to the black membrane in the abdominal cavity, and cut off the shark fin. 3. Separate the fish body from the fish head, and cut the fish head in half. (Not suitable for cutting) 4. Press the fish with one hand, push the other hand close to the upper edge of the fishbone, feel the position of the fishbone, and adjust the direction of the knife in time to separate the fish head from the fish. (If you like to eat the bones together, you can also ignore this step, but this method is not encouraged. 5. Put the cut fish horizontally and cut it one by one with a knife along the direction from the fish tail to the fish head. Each piece is about 5-7 mm thick (it should be big but not small). (Note here! Don't turn in the wrong direction, or the cooked fillets will break. 6. Take an egg, pour it left and right, pour out the egg white and add half a bowl of water to the raw flour and stir for later use. 7. Cut the onion, ginger and garlic into sections for later use. 8. Cut the fish bones into sections, put them into a basin with the fish head, add salt and cooking wine and stir a little, then add egg white and raw powder soup and mix well. (It is better to leave it for a while) 9. Pickled vegetables ............... Cui Hua, served with pickled vegetables. . . . A pack of two packs is fine, put more if you like, and cut into slices 10, mountain pepper. Cut the mountain pepper into granules and put it in the cut sauerkraut. Heat the pot with 1 1 oil, preferably big oil, but for the sake of ... let's make it with ordinary oil! When the oil is 60% hot, put the bean paste, garlic (grains) and ginger (grains) in, and then turn the mountain pepper and sauerkraut in the pot. After the fragrance overflows, put the fish head and bones. Then add water or broth to boil (cold water takes precedence) 12, simmer for 5-7 minutes, and then season with chicken essence and salt. Try to scoop a little soup with a small spoon. (slightly more chicken essence) 13. Then use a colander to pick up the fish bones and sauerkraut and put them in the pot to be filled. 14, the fire makes the water boil again, then put the fish fillets into boiling water, wait for 10 seconds after the water boils again (it takes about 40 seconds for a normal family to be rescued by fire), and then put all the soup and fish fillets into a basin full of bones. (Note: It is not advisable to turn the fillets too much when cooking to ensure the integrity of the fillets. ) 15, and then put onions, peppers and sesame seeds on the noodles. 16. Wash the pan, add about 1 2 of oil, add dried pepper and a little pepper, and pour the oil into the previous pan until the oil is hot. Such delicious fish with Chinese sauerkraut is ready.

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