Pickled Fish
1.
Clean the internal organs and scales of the crucian carp, marinate it with a little salt and starch
2.
When the oil heats up, add the crucian carp and fry until light golden brown on both sides and serve.
3.
Heat oil, add chili, ginger, garlic and sauté until fragrant, pour in sauerkraut fish bag and continue to stir fry
4.
When the ingredients are fry until they are fragrant, pour half a bowl of water, add the crucian carp, cover the pot, and simmer slowly over medium heat
5.
When the soup in the pot comes to a boil, pour less than the salt, stir fry evenly, lift the pot, and add a few pieces of cabbage leaves to the plate.
