Carassius auratus 1

Appropriate amount of sauerkraut

Douchi right amount

A onion

Ginger amount

Garlic right amount

Appropriate amount of dried pepper

Sichuan pepper

Proper amount of cooking wine

How to make crucian carp with sauerkraut?

Crucian carp removes fish scales and internal organs, and cleans the black membrane and blood in abdominal cavity. I washed it many times before I cleaned the blood. After washing the sauerkraut, wring out the water (the sauerkraut I bought is salty and soaked in hot water for more than half an hour).

Cut the green onion, mash the ginger and garlic, break the dried pepper in half, chop the pickled cabbage, and marinate the crucian carp with cooking wine and ginger and garlic for half an hour to remove the fishy smell (you can marinate it for a while if you have time).

Wash the pickled crucian carp with clear water, pour a little oil into the pot, fry the crucian carp in the pot with a small torch after the oil is hot, fry one side for two or three minutes, and then fry the other side until both sides are yellow. Fish can also be fried directly without washing, but I didn't like the taste of the cooking wine I made, so I washed the fish again.

Put the right amount of oil in the pot. When the oil is hot, pour all the scallions, ginger, garlic, dried peppers, prickly ash and lobster sauce into the pot and stir-fry. After frying, add sauerkraut and stir fry.

Add a proper amount of hot water to the pot, then cover the pot and cook the sauerkraut for about ten minutes (you can add more water, because you have to put fish behind, and you can actually put fish after the water is boiled. I like sauerkraut because it is soft, so I cook it for a while.

Put the fish in and continue to cook for about ten minutes. Don't burn it with a small fire, or the water will soon dry up. I didn't put salt, because my sauerkraut and lobster sauce are salty. If the taste is not good enough, add some salt. Turn the fish over so that you can taste it.

Pan and plate!

skill

Carassius auratus had better choose a small one. The smaller, the more tender. You can make a few more pieces at a time, which is easier to taste when you burn them.

Sprinkle some chopped green onion or coriander to improve the grade instantly when loading the plate. This time, I chopped the green part of chopped green onion, fried it and poured it on the fish. It's delicious and beautiful.