Name: Pickled Chili Sauerkraut Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece grass carp; 350g Sauerkraut; 100g Pickled peppers; 3 teaspoons salt; A paragraph shallot; 5 slices ginger; 3 teaspoons Cooking Wine; 2 teaspoons starch; 3 teaspoons pepper; 3 teaspoons White vinegar

Pickled Chili Sauerkraut Fish

by Sang Dolma

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Sauerkraut fish sells the best dish in Sichuan restaurants. Whenever you go out to eat, order sauerkraut fish. The soup of sauerkraut fish is the key point. The soup has a clear taste and looks light on the surface, but it is really exciting to eat. Drinking a few sips of light soup, stirring up all the taste, touching the nerves of the whole body, and sweating all over, I feel enjoyable.

Pickled Chili Sauerkraut Fish

1. The grass carp scraped off the scales, took out the gills, shaved the belly to remove the internal organs, washed, and then tore off the black film in the fish belly

2. Clean the fish, chop off the fish head, cut the fish body horizontally along the fish bone and divide into two halves, remove the fish bone, slice diagonally into slices, add cooking wine, 1 teaspoon of salt, starch and marinate for ten minutes

3. Wash the sauerkraut, cut into small sections, rinse with water, drain, slice green onion, shred ginger, and cut pickled pepper into small sections for later use

4. Pour oil into the pot, heat to 60% heat, add pickled peppers, green onions, and ginger until fragrant, then pour in sauerkraut and fry until fragrant

5. Add enough water to the pot, then add pepper and white vinegar

6. After the water has boiled, add the marinated fish fillets, cover the pot, bring to a boil on high heat, turn to low heat and simmer for 8 minutes, then it will be out of the pot