Fish with Chinese sauerkraut is a famous local dish. The ingredients are simple, the soup is delicious, slightly spicy and not greasy, and the fish fillets are tender, smooth and sour. It is a good dish for entertaining guests and friends.

Please see our operation for details:

1. Prepare a processed carp, cut a knife at the fish head, draw out the fishy line inside, then cut the blade from the fish tail, cut off the fish head, cut off the fish bones into sections, remove the fish teeth, and reduce the fishy smell. Then cut off the fish head and put the fish bones into a basin.

2. Then the fishbone is sliced off, and the fishbone is cut into sections and put together with the fishbone.

3. finally, slice the fish into thin slices and put them in the basin.

4. Add a little salt to the fish bones, pour in clear water, wash it once, wash the blood inside, and control the water for later use.

5. Wash the fish again, then marinate the fish, add a spoonful of salt, a little pepper, and a proper amount of cooking wine to the basin, and mix well by hand.

6. Add half an egg white to it, and grab it again and mix it evenly by hand. Adding egg white can make the fish more tender and stir it continuously.

7. finally, add a spoonful of corn starch and mix it evenly again. adding starch can lock the water in the fish, keep the fish fresh and tender, and then marinate it for ten minutes to make the fish taste slowly.

8. Next, prepare some ingredients. Cut a piece of pickled cabbage into sections and put it in a pot.

9. Half of the green onion is cut into horseshoe slices, one piece of ginger is cut into ginger slices, a few pieces of garlic are cut into garlic slices, and a handful of dried red pepper is added for later use.

1. Cut a few shallots into chopped green onion, put them in a small pot, add a few pepper and a handful of dried red pepper for later use.

11. Prepare a small bowl, and put a few grains of pickled millet and pickled pepper water.

when the ingredients are ready, we will start cooking.

12. Boil water in a pot, then add sauerkraut. After blanching, impurities and salt in sauerkraut can be removed. Blanch for 3 seconds, and then take out and control the water.

13. Heat the wok, add a spoonful of cooking oil and sprinkle with a little salt. Let's fry the fish bones, and sprinkle with salt to prevent the fish bones from sticking to the wok.

14. after the oil is hot, pour the fish bones, gently shake the wok to make the fish bones heated evenly, and then fry the fish bones and put them in a basin for later use.

15. Add cooking oil again. When the oil is hot, add onion, ginger and garlic, stir-fry red dried pepper, then add sauerkraut and stir-fry for a while.

16. Pour in fish bones and add appropriate amount of boiling water. Adding boiling water can make the fish soup more white.

17. Next, start seasoning, add salt, pepper and chicken powder, then add a proper amount of cooking wine to remove the fishy smell, and cook for three minutes on medium heat. After one minute, pour pickled pepper and pickled pepper juice, and then add 2g of white vinegar.

18. after three minutes, turn off the fire, take out the fish bones and side dishes, and put them in a basin.

19. Boil the soup again, then turn it to low heat, add the marinated fish fillets, gently push them with a spoon, and cook for 2 seconds before turning off the heat.

2. Take out the fish fillets, put them in the soup basin, and then pour the proper amount of original soup. Add chopped green onion, pepper and dried red pepper.

21. Heat the wok, add a tablespoon of cooking oil, turn off the heat when the oil temperature is 7% hot, and then pour the hot oil into the basin to stimulate the fragrance of pepper, chopped green onion and pepper.

22. Well, this home-cooked version of fish with Chinese sauerkraut is ready. You can try it at home if you like.