1. Wash 500 grams of grass carp meat and chop into small pieces.
2. Put it in a basin, add light soy sauce, pepper, chicken bouillon, and marinate for ten minutes.
3. Wash the sauerkraut, squeeze the water and slice it.
4. Slice ginger and cut dried chili into small pieces.
5. The marinated fish pieces are sprinkled with a layer of flour.
6. Heat oil in the pot and put the fish pieces in the pot for deep frying.
7. Fry until the fish is golden brown and serve.
8. Put the sliced ginger and dried chili in a pot and sauté until fragrant.
9. Add the sauerkraut and stir fry a few times to create a fragrance, and serve.
10. Add appropriate amount of water, light soy sauce, dark soy sauce, and salt to the pot, then add the fish cubes, boil, and simmer for eight minutes.
11. Add sauerkraut and simmer for two minutes. Finally, heat up the sauce and add a little chicken essence.
12. Finished picture.
Tips:1. After the grass carp meat is processed, add the ingredients and marinate for ten minutes. Add light soy sauce and pepper to improve color and remove fishy
2. After the fish is put in the pot, simmer for seven or eight minutes on low heat, so as to fully absorb the taste of the soup
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