When I bought more grass carp, I decided to make a sauerkraut fish. As a result, it tastes sour, spicy and a little bit numb. I’m happy
350 grams of grass carp
100 grams of sauerkraut
1 teaspoon of salt
1 tbsp cooking wine
A little corn starch
A little white pepper
Right amount of onion, ginger and garlic
A small amount of red and white chopped peppers
Four red peppers
Right amount of Chinese prickly ash
Step 1Clean grass carp and remove bone.
Step 2 Cut into thin slices.
Step 3 Wash repeatedly with water, put in salt, cooking wine, white pepper, corn starch and marinate for about 25 minutes.
Step 4 The required materials are prepared: pickled cabbage, onion, ginger, garlic, dry red pepper, Chinese prickly ash, shallot
Step 5 Marinate and mix well.
Step 6 Heat the pan, pour in corn oil, add onion, ginger and garlic, stir fry over low heat. When the flavor comes out, pour in fish tail and pickled cabbage.
Step 7 Stir fry for 2 or 3 minutes, pour in boiling water and bring to a boil. Add salt and continue to cook for about 15 minutes.
Step 8 Take out the bottom of the soup and put it in a bowl.
Step 9 Put the fish fillets into the soup and cook over high heat for 2-3 minutes. Pour into a bowl.
Step 10 In another oil pan, pour in red and white chopped peppers, dried red peppers and Chinese prickly ash, and stir fry for 1-2 minutes.
Step 11 Pour into the surface of sauerkraut fish and sprinkle with shallots. Heat up the oil and pour on it.