fish with Chinese sauerkraut
Ingredients: sauerkraut,carp,water starch,cooking wine,Jiang,garlic,Mountain Pepper
Recipe Recommendations
- carp 1000 grams
- sauerkraut 150 grams
- cooking wine a tablespoon
- water starch a little
- garlic 3 petals
- Jiang a little
- Mountain Pepper 5 capsules
- slightly spicy
- cook
- ten minutes
- simple
Steps for fish with Chinese sauerkraut
1
Remove the scales, kill the belly and wash the carp, cut the head and body of the carp, and slice two pieces of fish meat from the middle ridge of the fish body, separating the bones. Slice the fish obliquely into 3 mm thick fillets and marinate with cooking wine and water starch for 30 minutes.
2
Chop the fish head and fish bones in small pieces, marinate in cooking wine for 30 minutes.
3
Cut sauerkraut into small pieces, peel the garlic, shred the ginger, and set aside 5 mountain peppers.
4
Boil the pan to dry, add 120 grams of oil, heat until 70% hot, add garlic, shredded ginger and mountain pepper and stir fry until fragrant.
5
Add sauerkraut and stir-fry until the cabbage stems are a little white and fragrant, about 3 minutes.
6
Add 900 ml of water, add fish heads and fish bones, and cook for 3 minutes over high heat.7
Add the fish slices. When adding the fish slices, quickly slice the fish slices with chopsticks, and bring to the boil over high heat for 2 minutes.
8
My pickled cabbage fish was successful and I went to taste it.