How to make pickled fish

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  1.Kill the fish, wash it, cut it in half, and remove the fish meat

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  2. Use another bowl to add the washed fish fillets, salt, chicken essence, MSG and pepper and marinate them together (grab them with your hands) until the fish fillets are a little sticky (if not sticky) Hands indicate there is less salt) Add egg whites and mix well, then add a little cornstarch,

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  3. Sauerkraut , wild pepper, ginger, onion and garlic, you know

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  4.Method:
  1.Pot Heat the lard until 30% hot, add the fish bones and fry until both sides turn white, then remove from the pan.
  2.Heat the cooked clear oil and lard in a pot.Heat the oil, sauté the pickled cabbage, wild pepper, ginger, onion, and garlic until fragrant.Add 3 pounds of water, fish bones, and coriander.Season the pot with chicken essence, MSG, and pepper., 0.5 pounds of wild pepper water, simmer until the soup is white and the vermicelli is submerged, boil lightly, remove the fish bones and sauerkraut, and pour it into a soup bowl.Leave the soup in the pot and add the fish fillets, simmer over low heat until cooked, pour into the soup bowl and sprinkle with coriander and green onion to serve.