Sauerkraut fish

Ingredients: sea bass, sauerkraut, spicy millet, green pepper, pickled pepper, dried chili pepper, Sichuan peppercorns, coriander, ginger and garlic, spicy sauce.

Preparation:

1. Wash and drain the fish, remove the bones and slice it into pieces. Add a little salt, chicken essence, pepper and cooking wine to the fish fillet until it becomes sticky, then put it in a bowl. Knead a spoonful of sweet potato flour and a spoonful of water again. Add cooking wine to the fish bones, rub the ginger and green onions and marinate them for preparation.

2. Chop green and red peppers, sauerkraut, pickled peppers, ginger and garlic, wash the bean sprouts and set aside.

Method:

1. Heat oil in a pan, add ginger, garlic, sauerkraut, and pickled peppers and stir-fry until fragrant, then add a spoonful of spicy sauce and stir-fry evenly, add boiling water and add Cook the fish bones over high heat for ten minutes, add a spoonful of oyster sauce, chicken essence, soy sauce, a little salt to taste, and add spicy millet. Add the bean sprouts and blanch until cooked before serving. Leave the soup and remove other ingredients for later use.

2. Turn down the heat and add the fish fillets one after another until cooked (about 30 seconds), remove and put on a plate and set aside.

3. Heat the oil in a pan until it reaches 80% temperature. Add green pepper, Sichuan peppercorns, and dried chili peppers, and immediately pour the oil into the fish bowl.