Materials

Grass carp 1 about 650g, sauerkraut 300g, cilantro 2, 2 small onions, ginger 1 small section, garlic 2, dry red pepper 5g, pepper 5g, pickled peppercorns 6, salt 2 teaspoons, white wine 10ml, peanut oil 80ml

Practice

1, knocked over the grass carp, remove the scales, internal organs and fish Remove the scales, gills, guts and gills of the fish, wash the fish and take up the big bones, slice the fish meat, cut the fish bones into small pieces, and chop the fish head in half.

2. Put all the fish into a large bowl, add salt and white wine, and marinate for about 10 minutes.

3, wash the other materials, sauerkraut diagonally cut into small pieces, cilantro and green onion cut into small sections of about 1cm, ginger cut into julienne strips, garlic flattened and chopped, dried chili peppers and pickled peppers head cut in half, peppercorns do not need to cut.

4, hot pan, oil 30ml heat, put ginger and pickled pepper stir fry, put the fish head and tail fry.

5, pour in sauerkraut stir fry for half a minute, add three bowls of water about 600ml, cover and boil into the fish bone.

6, until the soup boiled to milky white, in addition to the soup, all other fish to a large bowl.

7, continue to boil the pot of soup, put the fish slices scalded, fish up and spread on the surface of the bowl, the soup is also poured into the bowl, sprinkle parsley and green onion.

8, the pot of oil 50ml heat, put the garlic cloves burst incense, put the dried chili peppers and peppercorns, turn on low heat slowly stirred red oil, evenly dripping on the surface of the pickled fish can be.