Sauerkraut Sea Bass

Name: Sauerkraut Sea Bass
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g sea bass; 1 package pickle; Some ginger; Some Chopped garlic; 50-100g Pickled peppers; About 10 pepper; Some Cooking Wine; a little Corn flour; Some salt

by King of Yiyuan

4.8 (1)

Favorite

9

Difficulty

Normal

Time

1h

Serving

2

Choose fresh seabass with few bones, suitable for the elderly, children, and those who don't like to eat spiny fish. The hot and sour is moderate, and it is good for dinner. "

Ingredients

1000g Sea Bass
1 package Pickle
Some Ginger

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Some Chopped Garlic
50-100g Pickled Peppers
About 10 Pepper

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Some Cooking Wine

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a little Corn Flour
Some Salt

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Sauerkraut Sea Bass

1. Remove the scales, guts, and gills of the bass, and clean it up

2. Cut a cross from the back of the fish head and a cross cut from the tail. Don’t cut it off. Cut the fish from the north.

3. Separate the fish meat and the fish skeleton. Slice the fish meat. Pay attention to two slices. Don’t cut the first slice. Cut the second slice to form one slice.

4. Marinate the fish slices with salt, cooking wine, pepper and cornstarch. When marinating the meat, process the sauerkraut, cut the ginger, minced garlic, and cut the fish skeleton into pieces.