Main ingredients: grass carp fillets, sauerkraut, scallions,

Accessories: sliced garlic, shredded ginger, pickled peppercorns, soybean paste, Laogangma, salt, sugar, a small amount of broth, cornstarch, pepper, cooking wine, ginger water, soy sauce

Practice

1, the first to simmer the sauerkraut, hot pot of hot oil (the oil should be twice as much as the general frying vegetables under the) under the garlic slices of ginger, shredded peppercorns diced After bursting incense:

2, under a small tablespoon of bean paste fried red oil, then under the sauerkraut stir-fry, into the sugar wine, broth (just not over the sauerkraut shall prevail), cover the pot lid, simmering thirty minutes;

2, in the simmering sauerkraut began to marinate grass carp carp fillets: fish fillets into the ginger water, pepper, a small amount of salt and soya sauce, wine and marinate for twenty minutes in the addition of thick starch water to grab well, stand still;

3, sauerkraut pot, the next big onion on high heat, with chopsticks to the pan sauerkraut dial loose, sprinkled on the sauerkraut marinated fish slices covered smothered for three minutes; open the lid of the fire to collect three minutes, out of the pot (out of the pot to be careful, the fish slices are easy to get crushed to the edge of the pot to cut out the more appropriate);

4, another pot, hot pot, hot oil under the slices of garlic, onions, green leaf part of the old Chinese traditional Chinese cooking frying out of the red oil, drizzled on the fish slices, that is done;

4, another pot, hot pot hot oil under the garlic, green leaf part of onions, Lao Ganma fried red oil, pour in The first thing you need to do is to put the fish on the plate and then pour it on the fish fillets.