Sauerkraut fish is a Sichuan dish, known for its unique seasoning and unique cooking techniques, the taste of spicy and sour, appetizing and rice, simple and delicious, 20 minutes to eat to the mouth, very provincial, now supermarkets sell finished pickled fish seasoning, with fresh grass carp. Do come out of the pickled fish that is called a spicy and sour, super rice. So now I share with you this lazy version of the practice of pickled fish.

Main ingredients: pickled fish, grass carp

Ingredients: green onions, ginger, cooking wine, dried red pepper segment, pepper

Production steps:

1, the grass carp chopped and cleaned, the fish meat slice diagonally into a slice, picking out the head of the fish, the tail of the fish, the fish steak. Marinate the fish with cornstarch, cooking wine, green onion, ginger and pepper for 20 minutes.

2, hot pan and cool oil, the pickled cabbage fried until after the fish head, fish tail, fish steak into the basin. Add onion and ginger, cooking wine, dry red chili and so on. Stir fry until white and then pour boiling water into the pot. Stew on high heat for two or three minutes and then fish head, fish tail, fish fillet fish out on top of the pickled vegetables.

3, the pot of water boiled and turned to low heat, with chopsticks to the marinated fish slices evenly clamped to the pot, high-flame boiling until discoloration breaks, turn off the fire.

4, the fried pepper grains, dry red pepper section spread on the fish slices, sprinkled with chopped scallions, parsley, boiling 1 tablespoon of oil poured on it, spicy droplets of pickled fish can be on the table.