Boiled Fish with Pickled Cabbage and Chili's cooking pentagram teaches you to get it done.

Raw material: grass carp or carp, preferably grass carp, one and a half jin is better. Sauerkraut (I say one because sauerkraut is usually pickled one by one).

Steps:

1. After the fish is cleaned up, remove the fish head, slice the fish and cut it into small pieces. Cut the fish bones into small pieces. If the pot is not big, you can save the fish head to make fish head soup. If the pot is big enough, you can cook the fish head together.

two。 Marinate fish bones and heads together with salt and cooking wine, and separate fish fillets with salt and cooking wine for more than 10 minutes. Beat an egg white and grab the fish fillet well. Cut sauerkraut into small pieces, wash 3 times to remove some salt, set aside.

3. After the hot pot, put some oil, not too much, too much soup will be greasy, with chopped onions, garlic and ginger, the pickled fish bone fish head in, stir-fry, add water, water to put more, no fish bones, add monosodium glutamate, dried chili peppers, like to eat spicy can put more, do not like to eat spicy can put a dry red pepper wine embellishment good-looking. Sauerkraut is put in, boiled and boiled for a long time to make the soup more delicious. At this time, you can taste the salty taste of the soup and add some salt (because it has been salted before, and sauerkraut is also salty).

4. Put the fish fillet into the pot and start the pot as soon as the fish is cooked. Don't overcook the fish fillet, it won't taste good.

5. Finally, add some chopped coriander, put it in a large soup basin and OK it.

Features: the fish fillet is fragrant and tender, and the soup is especially delicious.