Main ingredients

500 grams of grass carp

350 grams of pickled cabbage

Accessories

Adequate amount of coriander

An appropriate amount of ginger

An appropriate amount of garlic

Dried chili peppers

An appropriate amount of Sichuan peppercorns

An appropriate amount of salt

Edible oil

Pepper

Method

1. Chop the sauerkraut (I also added a little sour ginger in it), slice the garlic, mince the ginger, and cut the coriander into sections , appropriate amount of dried chili pepper and peppercorns.

2. Catch the fish with a little salt, pepper and cornstarch.

3. Catch the fish bones with salt and pepper.

4. Add oil to the wok and sauté the garlic slices and minced ginger until fragrant.

5. When the garlic slices turn slightly yellow, add the chopped sauerkraut.

6. Add appropriate amount of water or stock after frying until fragrant.

7. Boil the fish bones together in the soup.

8. Cook until the pot boils.

9. After the pot is boiled, put the fish into the pot one by one and cut it open.

10. The fish is easy to cook. Add appropriate amount of pepper after it is cooked.

11. Pour into a large bowl.

12. Add a small amount of oil to the pot, turn on low heat, and fry the Sichuan peppercorns and dried chilies until fragrant.

13. Pour the fried pepper oil on the fish.

14. Sprinkle with coriander.

Tips

I ordered three dried chili peppers and one millet spicy. It tasted quite spicy. If you like spicy food, you can add a spoonful when frying sauerkraut. Chili sauce, if you don’t like spicy food, you can leave it out.

No need to add salt, the saltiness is enough.