Ingredients: 800g tilapia, Sichuan sauerkraut100g.

Accessories: oil, oyster sauce, green pepper, dried pepper, cooking wine and sugar.

Method for making fish with Chinese sauerkraut without fish.

1, wash the belly with tilapia scales, and marinate with a spoonful of salt and a spoonful of cooking wine for a while.

2. Wash the sauerkraut and cut it into small pieces. This is your own pickled sauerkraut.

3. Prepare appropriate amount of green pepper and dried pepper segments for later use.

4. Heat the pan, add oil, add pepper and dried red pepper and stir-fry until fragrant, then add sauerkraut and stir-fry until fragrant.

5. Add a little cooking wine, sugar and enough water.

6. Bring to a boil with high fire, and cook for about 10 minutes. Adding oyster sauce is enough. Sauerkraut itself is salty, so consider not adding salt.

7. Put the tilapia into the pot, turn to low heat and cook for about 10 minute. When the fish turns white, pour it into the pot.

8. Add the right amount of oil to the wok. Add dried red pepper and green pepper when the oil is hot, fry until the dried red pepper becomes crisp, and pour it on the surface of pickled fish while it is hot.