Pickled Chinese cabbage Fish

1. Buy a lively grass carp, kill it and clean it thoroughly.

2. Wash the side dishes and set aside.

3. Cut the fish head and bones into pieces for later use.

4. Cut the fish body into 1cm thin slices.

5. Add salt, chicken essence, pepper, cooking wine, and lemon juice to the fish fillet and marinate it.

6. After marinating the fish fillet for half an hour, add egg white, cornstarch, and cooking oil, stir well and set aside.

7. First put pickled Chinese cabbage into the pot and stir it without oil, and then stir it for standby.

8. Heat the oil in a wok, add the fish head and bones, and fry until both sides turn golden brown.

9. Fry the fish head and bone until golden on both sides, pour in boiling water, add pickled Chinese cabbage, onion, ginger and pickled pepper, and boil over high heat.

10. Boil it over high fire and put the fish head, fish head and pickled Chinese cabbage on the bottom of the plate after the soup is milky white.

11. Continue to boil the soup, add salt, chicken essence, white vinegar, sugar, and pepper for seasoning.

12. After preparing the soup, first add cauliflower, cucumber, and bean sprouts and cook until half cooked, then remove them and lay them on top of the previous fish head and bones. Continue to boil the soup, add the marinated fish slices and cook for 1 minute. Pour the fish slices and soup together into a plate.

13. Add garlic, scallions, cilantro, heat oil, add Sichuan pepper and dried chili peppers, stir fry until fragrant, and drizzle directly.