Ingredients: grass carp: 1 strip (about 4 kg) ginger: 1 bag of finished sauerkraut (for pickled fish): 1 small bowl of dried chili/red chili: garlic: salt: cooking wine: sugar: shredded chili: homemade mixed soy sauce: right amount.

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Steps:

1

Clean the chopped fish in the supermarket, especially the black film in the fish belly. Cut off the fins to decompose the fish, and remove the head, tail and steak as soup. Add oil to a hot pot to make soup, fry both sides until slightly browned, add cold water, smash the ginger and onion knots, turn to medium heat after the fire is boiled, so that the noodle soup will keep boiling until the soup turns milky, then turn off the fire, and filter out a part of fish soup after cooling; (Note: Eat one fish for two, and add tofu to the remaining fish soup and fish head to make casserole, fish head and tofu. )

2

Cut the thick part of grass carp into large pieces (not too thin, the thickness is about 0.5CM), sprinkle with shredded ginger, add a little cooking wine and black pepper, marinate, pour in 1 spoon oil, stir slightly and let stand for about 10 minute;

three

Heat wok and inject oil, stir-fry pepper and dried red pepper with low fire, and control oil for later use; Stir-frying ginger slices and garlic slices, stir-frying pickled cabbage, half-fried pepper and dried red pepper to get fragrance,

four

Pour the filtered fish soup into 1, add 2 spoons of fermented glutinous rice juice and 1 spoon of homemade mixed soy sauce (see here), boil it, taste it, and add sugar and salt as appropriate (if sauerkraut tastes salty, add salt as appropriate);

five

After adjusting the taste, cook the sauerkraut for a few minutes, then take it out and put it in a preheated casserole (the casserole has good heat preservation in winter), put the fish fillets in the second one in the pickled fish soup and blanch them until they change color, and pour the soup containing the fish fillets into the casserole with sauerkraut at the bottom;

six

Spread the remaining half of fried peppers and dried red peppers on the fish fillets and sprinkle with chopped green onion; Wash the wok, dry it, heat it, add 2 tablespoons of oil, and pour it on the wok until the wok is hot. ok, delicious fish with Chinese sauerkraut will be served ~