Pickled Chinese cabbage Fish

1. Remove the intestines, scales, and gills of grass carp, wash them clean, and chop off the fish head

2. Cut open from the upper end of the fish tail, press the knife tightly against the fish bone, and use the flat knife pushing method to slice the fish meat

3. Chop the fish head in half from the middle, and put the fish head and tail together

4. Under the sliced fish meat, be sure to scrape off the black film in your stomach

5. Use a diagonal knife to slice fish meat into fish slices

6. Put the fish fillet in a bowl, with the fish head and tail in one bowl. If you want the fish bones, put them together with the fish head

7. Add an appropriate amount of salt, cooking wine, a little white pepper, and water starch to marinate for more than half an hour (the fish head is also marinated)

8. Prepare ginger, garlic, Sichuan pepper, star anise, dried red pepper, and pickled pepper

9. Clean and cut pickled Chinese cabbage

10. Ginger and garlic powder, cool oil, put into the pot

11. Stir pickled Chinese cabbage and Pickled Pepper in the pot to produce fragrance and serve

12. Heat up the oil again in the pot, put the fish head in and fry for a while

13. Add clear water and bring to a boil, with any amount of water needed (depending on how much fish soup you need)

14. Add fish tail and pickled Chinese cabbage, add proper salt, and boil with white pepper for a few minutes. Put fish head and fish tail into a big bowl

15. Then put the fish slices into the pot and cook them until they change color. Do not cook for too long, and pour them into a large bowl together after cooking

16. Put dried red peppers, Sichuan peppercorns, and star anise into a pot, add an appropriate amount of cooking oil and heat it up (the amount of oil used for stir frying)

17. Heat the oil and pour it into a large bowl. That's it