fish with Chinese sauerkraut

1

These are part of the raw materials. The best way to soak pickled cabbage is to buy Sichuan pickled vegetables. I am a fish hawker who helped me slice it into slices. If I make it myself, I must remove the gills. Be sure to remove the black film in the fish belly. Cut off the fish head, close to the fish body and slice the fish under the fish. The fish skin down is cut diagonally into 0.5cm fillets, and chop the fish ribs into pieces.

2

Use 1 teaspoon of white wine, 2 teaspoons of starch and 1 egg white, and appropriate amount of salt to grasp well for fish slices, fish steaks and fish heads respectively, and marinate for 20 minutes. Dry the water of pickled cabbage with your hands, then cut into shredded rice, millet pepper (wild mountain pepper) chopped

3

This is chopped garlic and ginger slices, but I forgot to take pictures of the pepper and pepper.

4

Heat the wok, add more oil, add ginger slices and minced garlic on low heat, and stir fry until fragrant

5

Add sauerkraut and millet pepper over medium heat and stir fry until fragrant for a few minutes until fragrant

6

Add in the marinated fish steak and fish head and stir fry for a while

7

Add appropriate amount of boiling water (just before the fish slices) and bring to a boil. Cook over medium to medium heat for about 10 minutes until the delicious taste of the fish steak and fish head is cooked

8

Grab a larger plate (should I call this a basin? Hehe), fish out the fish head and fish steak that have been boiled with delicious flavor and place them in the basin, and also fish out the pickled cabbage and place them in the basin

9

Reheat the fish soup in the pot until it boils

10

Add the marinated fish slices and spread them slightly with chopsticks. When the fish slices change color, add salt, sugar, chicken essence, and pepper to taste (a little sugar is enough, just to freshen up. In fact, I really don't want to put it in white sugar)

11

Remove the pan and place it in the plate where the fish steak, head and cabbage were placed before. Wash the pan and add a little oil. Sau-fry the minced garlic, dried pepper and pepper until fragrant, and pour on the fish slices (the picture shows before the oil has been added)

The fish under the slices are cut into thin slices obliquely downward so that it will not be easy to break when boiled. The fish seller didn't do it well, so I'd better do it yourself in the future;
Finally, the fish slices can be boiled for about two minutes. After cooking for a long time, the fish slices will not be tender enough;
In the end, I can stop pouring hot oil, but I think it would taste better if I poured it. If it wasn't for Dad's inability to eat spicy food, I would make a boiled fish. However, the taste of this fish is still great. It's just that I prefer spicy food. The important thing is that it must be spicy enough to enjoy it. Now, the pickled cabbage fish is still very delicious. Just take a picture of this deep-bottomed plate, and my family will finish it tonight. There are three of us. How can we eat it?