Pickled Chinese cabbage Fish

1. Half a grass carp, separate the bones and fish meat, and marinate the fish head and bones with a little salt.

2. Slice the fish meat and marinate it with salt, pepper, egg white, and cornstarch for later use.

3. Prepare the ingredients.

4. Stir fry pickled Chinese cabbage in a dry pan until it is dry and ready to use.

5. Add a small amount of oil to the pot, add ginger slices, garlic, chili peppers, and stir fry until fragrant.

6. Add pickled Chinese cabbage and stir it together to make it fragrant, then remove it for standby.

7. Heat the fish bones in hot oil and fry until golden brown.

8. Add fried pickled Chinese cabbage and water to boil.

9. Cook until the soup turns white, then season it. Add white vinegar, salt, sugar, and adjust it to your favorite taste.

10. Use another pot to put the bean sprouts and water on a plate for later use.

11. Pick up the fish bones and pickled Chinese cabbage and put them on the bean sprouts.

12. Put the fish slices over high heat and cook for ten seconds before immediately removing them.

13. Add chopped scallions, dried chili peppers, and Sichuan peppercorns.

14. Heat up the oil in the pot, pour it over the scallions, and start eating!