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
Two shallots


Step 1
Clean 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.