1. Shred green onion, ginger, garlic, and dried red pepper and prepare.
2. Clean up the carp, remove the head and tail, slice the fish into two pieces along the middle bone, and cut into thin slices with an oblique knife.
3. Pour starch, cooking wine, salt, white pepper, and shredded ginger into the fish fillets, marinate for 15-20 minutes.
4. Wash the bean sprouts, blanch them in boiling water until they are broken, remove them and spread them on the bottom of the porcelain plate.
5. Heat the pan with cold oil, heat it to 70% hot, add the green onion, ginger, garlic and chopped pepper, stir fry for a while, add the sauerkraut (I bought it from the supermarket), stir evenly, add water.
6. Boil the water to 80% of the boil and put the fish head in. When the fish head is boiled to 80%, add the fish fillet and stir well. Cook for about 5 minutes until the fish fillets are whitish and can be removed and poured into the container where the bean sprouts were placed before.
7. Heat the oil in the pot again, add the pepper and dried red chili shreds. After heating, pour the oil evenly on the fish fillets.
8. Out of the pot! It will look better if sprinkled with coriander.
Tips:1. The knife of the slice fish must be fast, and the knife must be cut diagonally; 2. The final step of oiling is not necessary, it will not be so oily^_^
