In Sichuan cuisine restaurant, sauerkraut fish is the best dish to sell. When you go out for dinner and order sauerkraut fish, the soup of sauerkraut fish is the key point. The soup is clear and tastes heavy. It looks light on the surface, but it’s actually exciting to eat. Drink a few shallow soup, stir up all taste, touch the nerves of the whole body, sweating all over, just feel enjoyable.

Ingredients

1 grass carp
350 grams of sauerkraut
100g pickled pepper
3 teaspoons salt
A section of green onion
5 slices of ginger
3 teaspoons cooking wine
2 teaspoons starch
3 tsp pepper
3 teaspoons white vinegar

Directions

Step 1
The grass carp scrapes off the scales, takes out the gills, scrapes the belly to remove the internal organs, cleans, and then tears off the black membrane in the belly

Step 2
Wash the clean fish, chop off the head, cut the body into two parts, remove the bone, slice it into pieces, add wine, 1 teaspoon salt and starch, and marinate for 10 minutes

Step 3
Wash the pickled cabbage, cut it into small pieces, rinse it with water, drain it, slice the scallion, shred the ginger, and cut the pickled pepper into small pieces

Step 4
Pour oil into the pan and heat it to 60%. Add pickled pepper, green onion and ginger to stir fry until fragrant

Step 5
Add enough water to the pan, then add pepper and white vinegar

Step 6
Bring the water to a boil, add the salted fish fillets, cover the pan well, bring to a boil over high heat, turn to low heat and cook for 8 minutes, then out of the pan