1. Wash the fish body and cut it with one finger
2. Fish body and maw with salt
3. Sliced ginger and put it in the fish maw
4. Marinate for ten to fifteen minutes
5. Diced tomatoes
6. Pickled cabbage washed
7. Sliced lemon and set aside
8. Put an appropriate amount of rapeseed oil in the pan, and when it is about eight minutes hot, the crucian carp will slide down the pan against the edge of the pan.
9. Fry the fish on both sides until golden brown. When frying the fish, be sure to fry the fish on one side before turning over, otherwise the skin will break
10. Add ginger slices and stir fry for a while, add plenty of water and cook for 20 minutes
11. When the fish soup is thick and white, add the tomato cubes
12. Add sauerkraut, concentrated lemon juice, light soy sauce, salt and cook for 20 minutes
13. Put the scallions and lemon slices in the pan and place on a plate
Tips:If you don’t like it too sour, you can put less tomatoes or less lemon juice. Frying fish with rapeseed will be extra fragrant.
