fish with Chinese sauerkraut
Ingredients: chicken essence
Recipe Recommendations
- grass carp appropriate amount
- sauerkraut appropriate amount
- pickled pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- peppercorns appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- red pepper appropriate amount
- hot and sour
- stewed
- half an hour
- ordinary
Steps for fish with Chinese sauerkraut
1
Cut off the fish on both sides of the grass carp.
2
Cut off the fish bone with an inclined knife.
3
Cut into thin slices.
4
Cut the remaining fish bones into sections and cut the fish head in half.
5
Wash the fish slices with salt water clear.
6
Grip the fish with cornflour, egg white, cooking wine and salt and marinate for 15 minutes.
7
Chop the pickled cabbage.
8
Chop the ginger and garlic, and dice the red pickled peppers (forgot to take pictures).
9
Saute pepper, star anise, ginger and garlic in hot oil in the pan until fragrant.
10
Add the chopped red pickled peppers and stir fry to make red oil, add sauerkraut and continue to stir.
11
Pour in a bag of green pickled peppers.
12
Add appropriate amount of water and add dried red peppers and chicken essence.
13
After boiling, add the fish pieces and simmer for about five minutes.
14
Add the fish slices and cook for two minutes.