material

condiments

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Grass carp 1

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350g Chinese sauerkraut

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Pickled peppers100g

condiment

salt

3 teaspoons

verdant

one passage

energy

5 tablets

Cooking wine

3 teaspoons

starch

2 teaspoons

pepper

3 teaspoons

white vinegar

3 teaspoons

Method for soaking fish in pickled cabbage

1. Grass carp scraped off the scales, took out the gills, scraped off the internal organs in the stomach, washed them, and then tore off the black membrane in the stomach.

2. Wash the fish, chop off the head, cut the bones in half, remove the fishbones, slice obliquely, add cooking wine, 1 teaspoon salt and starch, and marinate for 10 minute.

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3. Wash the sauerkraut, cut it into small pieces, rinse it with clear water, drain the water, slice the onion, shred the ginger and cut the pickled pepper into small pieces for later use.

4. Pour oil into the pan, heat it to 60%, add pickled peppers, onions and ginger and stir-fry until fragrant, then add sauerkraut and stir-fry until fragrant.

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5. Add enough water to the pot, then add pepper and white vinegar.

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6. After the water is boiled, add the marinated fish fillets, cover the pot cover, bring to a boil over high heat, and turn to low heat for 8 minutes before taking out the pot.

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