The practice of pickling fish

1. Slaughter a silver carp, clean it, put the sliced fish into a big bowl, add a little salt, pepper, ginger powder and cooking wine to catch the taste, clean and cut bitter gourd into pieces, blanch it in boiling water, and remove the bitterness for later use.

2. Cut the onion, shred the ginger, slice the garlic, cut the dried Chili, and add some dried Chili.

3. Cut your own sauerkraut and add a little red pickled pepper.

4. Add rapeseed oil to the wok, heat it, and add shallots, ginger, garlic, dried peppers and prickly ash to stir fry for fragrance.

5. Add sauerkraut and red pickled peppers and stir fry for 7 or 8 minutes.

6. Add appropriate amount of boiling water or bone soup and cook for 5 minutes.

7. Add a spoonful of oyster sauce and a spoonful of pepper.

8. Add the fish head and bones, bring to a boil over high fire, skim the floating foam and cook for about 10 minute. First, use a colander to put the fish bones, fish heads and sauerkraut into a large basin.

9. Turn to low heat, put the fish fillets into the pot one by one, put the blanched bitter gourd together, and turn on medium heat. When the fish fillets turn white and the soup is slightly boiling, carefully pour the soup and fish fillets into the basin.