How to cook traditional pickled fish?

1. Materials: grass carp 1 kg, sauerkraut 1 kg, dried pepper 50g, pepper 50g, onion 30g, ginger 30g, garlic 30g, corn starch 30g, salt 10g, and egg 1.

2. Practice:

(1) Fish bones were separated from the fish, and the fish was sliced; Wash and slice sauerkraut.

(2) After sowing the dried pepper, cut it into sections, with appropriate amount of pepper for standby, and sliced ginger and starch for standby.

(3) Mix the fish with salt, starch, egg white and white pepper, marinate for 20 minutes, drain the sauerkraut for 2 minutes, and drain the water.

(4) Slice ginger, garlic and pepper and season with oil. Stir-fry fish bones and sauerkraut for 3 minutes, and add water to make soup. When the soup turns white, take out the fish bones and sauerkraut, slide them into the marinated fish, cook for 5 minutes until the fish turns white, then add the fish bones and sauerkraut and stew for 2 minutes, then take them out of the pot and put them on a plate.