It is recommended to eat later.

The specific practice is as follows

Recipe practice:

1. Cut grass carp into pieces, sprinkle with appropriate amount of salt and marinate in cooking wine for two hours.

2. Cut the onion and coriander.

Step 3 cut pickles

4. Hot pot cold oil, add ginger slices.

5. fry grass carp in a pot

6. Fry until golden on both sides

7. Inject clean water, subject to flooding grass carp.

8. Add sauerkraut after the water is boiled! Cover the pot and cook for five minutes! (Because sauerkraut itself has a salty taste, and fish has a salty taste after being marinated for a long time, so try it first, and add a little salt if it is not salty. )

9. Finally, sprinkle with coriander, onion and a little chicken essence.