Sauerkraut belongs to Sichuan cuisine. It is made of fresh grass carp and Sichuan pickles. Although this dish is Sichuan folk dishes. Sauerkraut was popular in the early 1990s. It is one of the representatives of chongqing cuisine.


500g grass carp
350 grams of sauerkraut
20G ginger
3 dried peppers
20G garlic
4 Chinese prickly ash
3 teaspoons salt
3 tbsp soybean oil
3 tsp pepper
50g coriander
1 millet pepper
1 tbsp cornmeal
1 bowl of soup


Step 1
Raw material diagram, sauerkraut chopped (I also add a little sour ginger in it), garlic slices, ginger cut, parsley cut section, appropriate amount of dry pepper and pepper

Step 2
Grab the fish with a little salt, pepper and cornmeal. Scratch the fish bone with salt and pepper

Step 3
In a wok, add soybean oil, saute garlic slices and ginger. When the garlic is slightly yellow, pour in the sauerkraut

Step 4
Stir fry the flavor, add the right amount of water or soup, and cook the fish bones together in the soup. Cook until it boils. When it boils, slice the fish into the pan

Step 5
The fish is easy to cook. Add some pepper after cooking

Step 6
Put it in a big bowl

Step 7
Pot under a small amount of oil, low heat, fried pepper and dry pepper, fried pepper oil in the fish. Sprinkle with coriander