1. Cut the sauerkraut and water it several times, soaking it for a while will grab the water
2. Fresh grass carp prepares scales and internal organs for later use
3. It is best to cut the head and tail of the fish to remove the white line of the fish body to prevent the fishy smell.
4. Cut the flesh of the fish under the body from head to tail
5. Two good slices for spare
6. Cut off the remaining fish bones, and cut the fish head in half
7. Cut the sliced fish into medium slices from the end from the beginning to the end
8. Sliced fish fillets
9. Put the fish bone part and the fish meat part in a pot for seasoning and marinate, first add the green onion, ginger and garlic
10. Add 2-3 spoons of light soy sauce
11. Add appropriate amount of thirteen incense
12. 3-4 spoons of cooking wine
13. Moderate amount of salt, a bit salty is better
14. Add appropriate amount of starch
15. Add the white pepper powder and mix well and marinate for 20-30 minutes
16. Small pickled peppers
17. Cut some and use it for soaking pot
18. Boil a frying pan to 60% heat, add green onion, pepper, garlic, chili, pepper, pepper, small pickled pepper aniseed and saute until fragrant
19. Add sauerkraut and stir fry for a while
20. Add the sauerkraut more than the water, add the marinated fish bones and simmer for more than 10 minutes after boiling
21. Add the marinated fish fillets and heat the oil in another pot at this time
22. Cut some green onion, ginger, pepper, chili and use it to pour oil and sauté
23. Turn off the heat when the fish fillets turn white, sprinkle the green onion and pepper on the top, pour on the oil and sauté
24. Finally, add white pepper to enhance the flavor
25. A full pot can be eaten for two meals, and sauerkraut is better for the second meal.
26. The fish is very tender, spicy and delicious!
