Fish with Pickled Vegetables

Remove the fish meat from the fish tail along the fish bone towards the fish head.

Arrange the fish meat, starting from the tail, with a slightly slanted knife, slice the fish into pieces one by one. Slice into fish fillets.

The fish fillets don't need to be too thin to avoid breaking easily in the pot.

Wash the fish bones and fish head clean, place in a draining basket to drain water for later use.

After washing the fish fillets, add starch and white pepper powder, appropriate amount of salt.

Mix the fish fillets with the marinade, let stand aside.

Heat the wok, pour in rapeseed oil.

Add one teaspoon of salt.

This is to prevent sticking when pan-frying the fish head and fish body.

Pour in the fish head and fish body to pan-fry.

When the skin of the fish head and fish body turns yellow, remove and set aside.

Keep the base oil in the wok, heat it up.

Add the prepared ginger, garlic, and chili.

After the ginger, garlic, and chili are fragrant, pour in the pickled cabbage and stir-fry vigorously over high heat.

Stir-fry the pickled cabbage several times to remove some of the astringent taste.

Add boiling water and fish head and bones, cooking wine, salt, white pepper powder, cover the pot and simmer the fish soup.

Add pickled chili to enhance the flavor.

When the fish soup turns white, open the lid and taste.

Remove the fish head and bones along with the pickled cabbage and put in a large bowl for the finished dish, set aside.

Add the fish fillets one by one to the pot, this should be over low heat.

After all fish fillets are in the pot, turn to high heat, when the fish fillets change color, remove them.

About one minute.

Remove the fish fillets and put them with the fish head and bones, pour the fish soup into the bowl.

Sprinkle with chopped garlic, dried chili segments, and a little chopped scallion.

Heat oil in the wok.

When the oil is smoking, pour it over the scallion and dried chili and it's ready to serve.