Carp with Sauerkraut

Name: Carp with Sauerkraut
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Crucian carp; 50g Sauerkraut; 50g pumpkin; 2g Bean sprouts; 1 piece Pork belly; 1 tablespoon Hainan Bell Pepper Sauce; 1 piece ginger; 1 garlic; 1 spoon Oyster sauce; 1 tablespoon Soy sauce; Some oil; 6 pcs Foot bath; Some salt

by Faint

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Simple sauerkraut fish, the standard sauerkraut fish requires fillets, flavor, soup, and oil, which always takes a lot of effort; I always want to be lazy on weekdays, let’s have a quick pickled carp~"

Carp with Sauerkraut

1. Ingredients are prepared, crucian carp knife, salt, cooking wine, taste and taste; wash accessories, shred pork belly or minced pork for use.

2. Wash sauerkraut, pick and wash bean sprouts for later use.

3. Peel the pumpkin, steam it in the pot and roll it into puree~

4. Fry the crucian carp under heat and cold oil. Fry the fish for a second patiently and then turn it over, turning it from the belly to the back to make sure the skin is not broken~Fry and serve~

5. Stir fry pork belly with fish oil, stir fry with ginger and garlic, stir fry with pickled cabbage and pickle, stir fry with pumpkin~

6. Pour in hot water and simmer for about 5 minutes~

7. Put in the fried crucian carp, do not cover the pot and continue to cook on high heat, add salt, oil, light soy sauce to taste, if you are not confident in turning it over, use a spatula to continuously scoop the soup over the fish~The whole process is about 5 minutes~

8. Put on the bean sprouts and continue to scream~

9. Scatter red peppers, add green onion, coriander, and increase appetite! Haha😄

Tips:
Tips for frying fish in a non-stick pan: Spread salt, be patient for a second, turn from the belly to the back, shake the pan with more oil to infiltrate the oil into the fish head and fish tail. After frying, turn it over~