Grass carp is about 2 kg each.

Fish and sauerkraut 1 package

Garlic 1 head

5 pieces of pickled peppers (wild peppers)

Sichuan pepper

Ginger amount

Appropriate amount of dried red pepper

Proper amount of white sesame

Proper amount of onion

Appropriate amount of chicken essence

Proper amount of salt

Proper amount of raw flour

Proper amount of cooking wine

Proper amount of oil

A pot of boiling water

How to cook fish with Chinese sauerkraut?

Grass carp, remove the fish head and steak, cut the fish into fillets, the fillets should not be too thin, about 1.5 cm, sprinkle salt on the fish bones and fillets respectively, grab them evenly, and let them stand for 15 minutes.

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Prepare materials ~ I forgot to bring sesame seeds when I took pictures.

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Soak sauerkraut in water and rinse it several times.

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Cut the sauerkraut into any size you want. After cutting, it is best to soak it in clear water and clean it again.

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Slice ginger and garlic for later use (garlic slices should be used in three stages, not all at once)

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Rinse the wild pepper with water (clamp the epidermis with your nails to avoid explosion when frying)

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Remove the sauerkraut and drain it.

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Heat oil in the pot, add half pepper, stir-fry until fragrant, and then remove pepper.

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Add half a slice of garlic, ginger and pepper to the pot and stir-fry until fragrant.

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Continue to add sauerkraut and stir-fry until fragrant (you can stir-fry for a while to make the leaves look a little white)

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While frying sauerkraut, pour the cooking wine into the fish bones and fillets and catch well.

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After catching the fish bone fillets, pour in the raw flour and catch them evenly (when frying sauerkraut, you can fry the fish fillets with one hand and catch the fillets with the other).

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This is the state of evenly caught fish fillets.

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Add boiling water to the fried sauerkraut (remember it must be boiling water)

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Boil the fish head and bones in the pot first (about two minutes)

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Put the chicken essence into the cooked soup pot, and then spread the fish fillets on the surface of the fish soup with Chinese sauerkraut (the whole process should be fast, so as not to put the fish fillets too old first and then too tender).

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Put away all the fish fillets quickly.

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Gently press the fillets into the fish soup with a spatula. Remember not to stir fry with a spatula. After all the fish fillets change color, you can turn off the heat and cook. In this process, you can taste the fish soup and then adjust the salinity yourself. )

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Pour the whole pot of fish soup into a cauldron or cauldron, and sprinkle with shallots, raw garlic slices, a handful of white sesame seeds and half a red pepper.

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Heat oil in another clean pot, add a little more oil, stir-fry the peppers and take them out.

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Add the remaining red pepper and garlic slices into the pepper oil and stir-fry until fragrant. The oil must be heated, and the fire should not be too strong, so as not to fry the dried peppers and garlic slices.

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Quickly pour the hot oil into the fish soup just now, and the delicious fish with Chinese sauerkraut is ready.

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skill

There are many steps, but it's really not complicated to do. It's just that I'm so wordy that I'm afraid I won't pay attention to the last taste in any link. When you drink soup, you will feel that you can make pickled fish so delicious!