1. Slice the grass carp, taste it with cooking wine and salt, if you coat it with sweet potato starch, make the fish tender.
2. The cooking wine for fish head washing is individually coded.
3. Pack a bag of sauerkraut.
4. After the oil is hot, pour it into the sauerkraut bag and stir fry until fragrant.
5. Add boiling water to a boil. Put the fish heads in and cook for 3 minutes. The fish heads are cooked and the sauerkraut smell comes out.
6. Put the starch-coated fish fillets into the boiled sauerkraut soup one by one, wait until the fish soup is boiled, and then serve it on the plate. Use the heat of the soup to blanch the fish fillets. At this moment, the fish fillets are very tender.
7. Pour the sauerkraut fish and top with hot pepper oil. The fish is smooth and tender with a numb aftertaste.
Tips:1. Put the starch-coated fish fillets one by one into the boiling sauerkraut soup, wait until the fish soup is boiled, and then serve it on the plate. Use the heat of the soup to boil the fish fillets. The fish fillets are very tender at this moment. After cooking for a long time, the fish will grow old. 2. After the sauerkraut fish is out of the pot, heat two spoons of pepper oil in a separate dry pot and pour it on the fish fillets. 3. The salty taste of the sauerkraut package is very strong, just add some salt to the fish fillet, and then do not add salt, do not add salt, remember!
