3 pounds of grass carp 1 pound of soybean sprouts

Supplementary Ingredients

One green onion, 5 slices of ginger

8 cloves of garlic, a small handful of peppercorns

2 star anise, a moderate amount of cooking wine

Salt, a small amount of pepper

Sauerkraut fish (non-spicy version) Step by Step

1. Wait for the fish to be placed on the plate. Fish.

2. Cut a slice at the head of the fish, then flake off the fish with your left hand holding down the body and your right hand holding the knife. Eventually only one main bone remains.

3. Wash soybean sprouts in a pot to boil, I was cold water in the pot, put a little salt more flavorful.

4. The main dry fish bones into small pieces, fish head split, I can not get on the split.

5. will be previously sliced down the side of the fish is a long spine, with a knife blade down, divided into a side of the fish on the upper half of the body without thorns and a long spine. Chop the fish with long spines into pieces and set aside.

6. Important step. Starting from the tail of the fish, flake the fish.

7. Sprinkle the sliced fish with a pinch of salt, pepper and cooking wine, mix well and marinate for a few minutes. (Add an egg white marinade fish will be more tender)

8. Bean sprouts have been cooked at this time, find a larger pot out. The pickled cabbage washed and cut into sections, scallions cut into sections, ginger slices.

9. Put a little oil in the pot, the onion, ginger, pepper, star anise all together into the pot and stir fry, and then cut the sauerkraut into the stir fry, pour half a pot of boiling water.

10. Put the fish head and fish bones into the pot and cook for about 10 minutes, the fish head remember to turn over, the meat turns white when the later sliced off the cut pieces of spiny fish meat into the pot and cook. Properly add a little salt, do not put more, sauerkraut itself has a salty flavor, cooking will be scattered in the soup.

11. Fish are cooked out in a pot with bean sprouts.

12. The rest of the soup in the pot boiled, slipped into the marinated fish slices, opened the pot and poured into the pot that already contains fish.

13. Place the garlic and peppercorns on the top of the fish, and I arranged three dried chili peppers for decoration.

14. Heat the oil in a pan, not too much, and pour it over the top of the dish.

15. Just after pouring oil, the garlic aroma comes to my nose, and I like to hear the sound of zi la. Well, pickled fish can be eaten!