Practice of pickled fish in rural areas

The practice of pickled fish in rural areas is as follows:

After the grass carp weighing about 1.3 kg is cleaned, put a knife on one side and the head and tail of the fish and slice the fish.

2. Fishbone ribs. When you cut the fish, you can cut it obliquely downward and break it off one by one, so that you can cut bigger fish fillets. Marinate fish fillets with half a teaspoon of salt, 1 teaspoon of white pepper, 2 tablespoons of yellow wine, 1 teaspoon of starch and 1 teaspoon of egg white.

3. Stir-fry the pepper, ginger, garlic and soaked rice pepper in a hot pot, and add the cut sauerkraut and stir-fry for 3 minutes. Add fish heads and bones, cook some yellow wine and stir fry together, so that the soup will be whiter and more fragrant.

4. After adding enough water, transfer to a big tile pot, bring to a boil, and continue to cook for 15 minutes.

5, keep the fire, put the submerged fillets into the pot one by one, do not stir, the fillets will remain intact.

6. After all the fish fillets are put into the pot for 2 minutes, add pepper, chicken essence and chopped green onion to taste, and you're done.