Ingredients:

1 carp

sauerkraut

watercress

ginger

onion

garlic

starch

monosodium glutamate

cooking wine

cooking oil

1. First, clean the fish, cut into pieces, add the thickening powder, and the amount of thickening powder should be enough for the fish to hang and paste, and add the cooking wine to taste

2. Dice pickled cabbage, pickled pepper, ginger, onion and garlic for later use

3. Add oil to the pan, add fish pieces when they are medium-ripe, (put them piece by piece, or they will stick together easily) fry until golden brown, and take them out for later use

4. Heat the remaining oil of fried fish, pour in watercress and stir-fry until fragrant

5. , in turn, add ginger, onion, garlic, pickled peppers and sauerkraut, and stir fry. Leave a little onion for a while and use

6. Stir-fry the ingredients until fragrant, put half of them out for later use, add a little water, bring to a boil, add fish pieces, add onions and cook for about 3 minutes, taste and collect juice, and add a little monosodium glutamate

7. Take the pan and put it on the plate, and pour in the sauerkraut juice before.