Ingredients ?

Crucian carp 1

Sauerkraut moderate

Tempeh moderate

Scallion one

Ginger moderate

Garlic moderate

Dried chili moderate

Pepper moderate

Materials wine moderate

Sauerkraut roasted crucian carp practice ?

Carp scales and viscera, clean the abdominal cavity of the black membrane and blood, I washed many times to clean the blood. The sauerkraut was washed and wrung dry (I bought the sauerkraut more salty, specially soaked in hot water for more than half an hour)

Sliced scallions, ginger and garlic broken, dried chili peppers broken in half, sauerkraut chopped, crucian carp with cooking wine, ginger, garlic marinade half an hour to go to the fishy (there is time to marinate for a little while)

pickled crucian carp with water to wash once again, the pan poured a little oil, the oil is hot, low heat crucian carp frying pan, one side of the frying for two or three minutes and then fry the other side of the frying pan. Frying two or three minutes after frying the other side, both sides fried yellow on the good. (Fish can also not wash directly into the pan frying, just I do not like the taste of my wine so the fish washed once)

Put a moderate amount of oil in the pot, the oil is hot, medium heat will be onion, ginger, garlic, dry chili peppers, peppers, edamame beans all poured into the frying, frying incense will be sauerkraut into the sauté

Pot add a moderate amount of hot water, and then cover the pot to the sauerkraut boil for about ten minutes (the water can be a bit more because of the). Later, you have to put the fish, fish can actually be put in the water after boiling, I like to eat some soft boiled sauerkraut, so the first sauerkraut cooking a while before putting fish)

Put the fish into the continue to boil for about ten minutes, to medium-low heat, not high heat or water a while on the dry. Because my sauerkraut and edamame are salty so did not put salt, if not enough flavor, then put some salt on it. Midway to the fish to turn a face, so that the flavor.

Rise and serve!

Tips

The best way to cook carp is to choose a small one, the smaller the more tender it is, the more you can do at a time, and the more flavorful it is when you cook it.

Sprinkle some green onions or cilantro on the plate to instantly enhance the grade, I chopped the green part of the green onions this time and fried them to pour on the fish, delicious and beautiful.