I want to eat fish. I bought a big carp, but I can’t finish the whole meal because of my family’s fighting power. Cooked fish can’t be put away most, and it’s very bad when put away. So I chose a simple fish to eat several times, which is divided into fish head, fish body, fish tail, fish head stew, fish body cooking. Fish tail meat is the freshest and can be braised in brown sauce. Ha ha, mom is no longer afraid of my waste! Today, let’s talk about sauerkraut fish made by fish body. Next time, let’s break it down slowly. I forgot that you must remember to remind me!

Ingredients

1 carp
1 bag of pickled cabbage
4 dried peppers
15 Chinese prickly ash
1 teaspoon salt
1 small piece of ginger
1 tbsp cooking wine
1 tbsp Pixian bean paste
2 tbsp vegetable oil

Directions

Step 1
Let's talk about fish fillets first. Remove the black film inside the belly of carp, split the back in half, cut off the belly, don't cut off the big spines

Step 2
First put the part with fish skin on the bottom and cut it in the knife obliquely until the skin is not cut off

Step 3
Then the same angle into the knife, as far as possible to cut thin, this cut

Step 4
Then cut everything and put it into a bowl. Add shredded ginger, cooking wine and 1 / 4 teaspoon salt to make it sticky. Marinate for a while

Step 5
Cut sauerkraut, scallion and ginger into small pieces

Step 6
Put the bottom oil in the pot, add the onion and ginger to stir fry

Step 7
Then add about 1 tbsp of Pixian bean paste

Step 8
Stir fry, add a little water, until the red oil

Step 9
At this time, cut the pickled cabbage

Step 10
Pour in the stock or the soup with water

Step 11
Pour in the marinated fillets

Step 12
Cook it for three or five minutes, the fish will be old after a long time

Step 13
Thin fillets are like this

Step 14
It's all transparent