A recipe for easy and delicious pickled fish that you can cook in one pot.

Give me a fish;

Separate the fish fillets and marinate the fish bones with salt and white pepper.

Marinate the fish fillets with salt and white pepper powder. You can also coat them with a mixture of scallion and ginger water and cornstarch to lock in the moisture.

Quick-pickled sauerkraut;

slice;

Trim the ends off the bean sprouts;

Prepare lettuce, celery, scallions, ginger, and garlic;

Heat oil in a pan and fry the fish head;

Fry the fish bones too;

Fry until golden brown;

Stir-fry the celery again, adding salt for seasoning;

Stir-fry the lettuce briefly, adding salt for seasoning;

Stir-fry the bean sprouts briefly, add salt to season them, then transfer them to a large plate.

Render rapeseed oil and lard;

Add a handful of dried chilies to the oil and sauté until fragrant, then remove from the pan.

Pour in the pickled cabbage and stir-fry until the moisture evaporates, then remove from heat and serve.

Sauté chopped scallions, ginger, and garlic in a pan until fragrant;

Add the fish bones and continue stir-frying;

Then add the stir-fried pickled cabbage;

Stir-fry until fragrant;

Pour in boiling water;

Continue simmering, seasoning with salt and white pepper.

Remove the cooked fish bones and vegetables;

Add the marinated fish fillets to the broth over low heat;

Once the fish fillets are brought to a boil, cook them briefly before serving.

Pour everything into a large basin;

Topped with cilantro, sautéed dried chilies, and minced garlic;

Pour in hot oil;

Let's put it on the table and show it off!