Sauerkraut fish can be said to be a household food, it is its unique flavor and special cooking techniques, conquered the stomach of many people, sour and spicy appetizer to relieve grease, meat tender and good nutrition, so that people eat a bite, but also want to eat another bite, very addictive. Home-cooked version of the pickled fish as long as you master the procedures and steps, as will come out of the good taste.

(1) fresh grass carp a, sauerkraut 100 grams, with a knife longitudinal punch a few knives, and then cut a little smaller, soak the water wash a few times clutch dry water spare. Wild pepper 30 grams chopped, sliced green onions, ginger and garlic, dry red pepper cut into sections, small onion minced, three or four cloves of garlic minced spare.

The grass carp scales to remove gills and guts to clean up, cut off the head of the fish, the head of the fish from the center of the split, first put aside.

Then use the knife along the spine of the two sides of the fish meat sliced down, diagonal blade to remove the side of the fish spines, and then use the knife tilted at 45 degrees to just slice down the meat of the fish to catch the knife slices of fish, do not have to be too thin, sliced and put into a bowl, add a small amount of salt wine marinade for five minutes.

Disconnect the entire spine, and then and the fish head and tail into a bowl, also add a small amount of salt and wine marinade for five minutes.

Then rinse the fish meat and fish head and bones several times, wash off the blood and mucus and set aside.

(2) the fish slices dry water, add salt, cooking wine, an egg white, mix well and then add starch to continue to mix the batter standby (you can also break the egg white in advance and then add water starch into a paste poured into the fish slices)

(3) a small amount of oil in a pot, first put the pickles in the sautéed sheng out, and then a pot of oil, put the ginger slices of fish head fishbone, fry until the two pieces of browned, and then put the onion section garlic and wild peppers, stir fry the flavor, add enough hot water, put the sauerkraut, put a small amount of white vinegar, the right amount of pepper, a little sugar,: a little chicken essence, a little soaked wild peppers in the water, taste the taste of light, then add the right amount of salt, open the pot to cook for about ten minutes that is a thick white fish soup, this time with a leaky spoon to the sauerkraut, etc. Fish out of the basin to stay in soup, turn on the small fire, the slurry of fish slices in order to enter the pot, gently pushing with a spoon sliced fish, until the fish slices change color, turn on the heat, 30 seconds after the fish slices out to the sauerkraut, the fish soup into the, and then the small onion minced garlic, a small handful of green and red peppercorns, put the fish slices on the standby. The first pot to a small dry red pepper segment stir-fried flavor on the fish fillets on the standby.

The last pot of oil, oil to smoke off the fire, scoop on a spoonful of hot oil evenly in the basin, and then the flavor of the four, delicious pickled fish is done. I hope you like it.