Fish with Chinese sauerkraut is a Sichuan dish, which is famous for its unique seasoning and unique cooking skills. It tastes sour and spicy, appetizing, delicious, simple and delicious. It takes 20 minutes to eat, which is very convenient. Now the finished fish sold in supermarkets are seasoned with sauerkraut and served with fresh grass carp. Fish with Chinese sauerkraut is called a hot and sour and delicious super rice. So now I'd like to share with you the lazy version of this pickled fish.

Ingredients: pickled fish, grass carp

Ingredients: onion, ginger, cooking wine, dried red pepper and pepper.

Production steps:

1. Grass carp is slaughtered, washed, sliced, decapitated, tailed and discharged. Add starch, cooking wine, onion, ginger and pepper to fish and marinate for 20 minutes.

2. Put the oil in the hot pot and cool it. Stir-fry the sauerkraut until it is in the pot, and then put the fish head, fish tail and fish chops. Add onion ginger, cooking wine, dried red pepper, etc. Stir-fry until white, then pour boiling water into the pot. After stewing for two or three minutes, remove the fish head, fish tail and fish steak and put them on sauerkraut.

3. After the water in the pot is boiled, turn to low heat, evenly clip the marinated fish fillets into the pot with chopsticks, simmer until the color changes, and turn off the fire.

4. Spread the fried pepper and dried red pepper on the fish fillet, sprinkle with chopped green onion and coriander, and pour 1 tablespoon of oil on it, and the pickled fish will serve.