Carp with Sauerkraut

Name: Carp with Sauerkraut
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Sauerkraut; 400g Crucian carp; Some oil; Some salt; Some pepper; Some shallot; Some Aniseed; Some parsley; Some ginger

by Er Dong Ye

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I learned this dish from the big cupboard on TV. The difference with the big cupboard made of sauerkraut and crucian carp is that the big cupboard uses black sauerkraut, and I use white sauerkraut. The big cupboard is to chop the sauerkraut. The farmer’s specialty Northeast sauerkraut I used, the factory has already cut the Chinese cabbage into shreds. White sauerkraut is also good with crucian carp. I like the cut sauerkraut that is ready to use. "

Ingredients

400g Sauerkraut
400g Crucian Carp
Some Oil
Some Salt
Some Pepper
Some Shallot
Some Aniseed
Some Parsley
Some Ginger

Carp with Sauerkraut

1. Remove the intestines and scales of the crucian carp and wash it.

2. Wash the sauerkraut with cold water and drain the water.

3. The crucian carp is evenly coated with flour.

4. Start the frying pan and fry the crucian carp.

5. Pour the fried crucian carp into a stainless steel pan, add green onion, ginger and aniseed.

6. Add some hot water, cover the pot and cook.

7. Put the sauerkraut into the pan and stir-fry.

8. Stir-fry with pepper.

9. After sautéing evenly, put the sauerkraut in the pot where the fish is boiled and cook with the fish.

10. Add salt after cooking for 10 minutes.

11. Stir-fry evenly and turn off the heat. Sprinkle with coriander leaves and serve.

Tips:
1. The sauerkraut will be more delicious after being fried.
2. The fish soup cooked in hot water is milky white and tastes fresher.
3. Try not to cook in an iron pan.