I learned fish with Chinese sauerkraut a long time ago, and I usually cook it at home. Today, I'd like to share with you how to make fish with Chinese sauerkraut. Making pickled fish is generally divided into four steps: 1. Processing fish fillets and bones. Second, fish bones and sauerkraut are fried together. 3. After the fish bones and sauerkraut are boiled in the pot, add the fish skin and cook. 4. Take the pot and put it on the plate, add some chopped green onion, pepper and pepper, pour a spoonful of hot oil and stir-fry the fragrance, and make it. Please see the video explanation and step operation below for details.

Pickled fish making video:

Graphical steps of pickled fish:

Ingredients: one grass carp (about 3 kg), pickled cabbage 1 bag (150g). Sauerkraut is packaged in the supermarket.

Accessories: soy sauce 5g, vinegar 20g, white pepper 10g, onion 10g, cooking wine 5g, egg white 1g, starch 50g, pepper 5g, millet pepper 10g and ginger 30g.

Step by step operation:

One: Wash the fish scales, viscera and gills, and then cut off the meat on both sides from the tail along the spine with a knife.

Two: cut off the big thorns on the fish with a knife.

Three: Slice the fish diagonally with a knife.

Four: fish head, fish bones chopped.

Five: Put the fish fillets in a bowl, add 5g soy sauce, 5g cooking wine, 50g egg white 1 and 50g starch, and marinate them together for 10 minute.

Six: Add cooking oil to the pot, add ginger, and stir-fry for fragrance.

Seven: Then put the fish bones and the cut sauerkraut into the pot and fry until fragrant.

Eight: Stir-fried sauerkraut and fish bones, add water to boil.

Nine: After the water in the pot is boiled, add the marinated fish fillets, simmer on low heat until the fish fillets are cooked, and then add vinegar and pepper.

Ten: Turn off the fire after the fillets are cooked and put on a plate. Add onion, pepper and millet pepper.

Eleven: put a tablespoon of cooking oil in the pot, cook until the oil temperature is 50% hot, and then pour the hot oil into the bowl to stimulate the fragrance of pepper, millet and onion. Of course, you can do it according to your own taste without pouring hot oil.

The fish with Chinese sauerkraut is finished here, so you can eat it.

Key points: eat fish and be careful of fishbone! In addition, the soup will taste a little greasy after the hot oil is finally poured in, so don't pour hot oil if you want to eat lightly.

It is also very important, because sauerkraut is salty, so don't put salt in the whole process!