Chinese sauerkraut fish belonging to the Sichuan dishes, main raw materials are grass carp and pickled cabbage; process boiled, delicate fish, sauerkraut and delicious, fish soup is delicious, and it is not difficult to make.

Ingredients of Boiled Fish with Pickled Cabbage & Chili

Main ingredients: grass crap, 800g; sauerkraut, 400g.
Seasoning: salt, 1.5 teaspoons; onions, 5g; ginger,5g; garlic, 8; chili, 6; wine, I tablespoon; starch, 1/2 tablespoon; pepper, 1/2 teaspoon; vegetable oil, 4 teaspoons; water; green pepper.

How to Cook Boiled Fish with Pickled Cabbage and Chili

1. Slices the grass carp fish into pieces; sprinkle with the salt, pepper, wine, and starch and mix well.
2. Cut the sauerkraut into sections, and ginger into pieces.
3. Pour 2 tablespoons vegetable oil in the pot and burn hot. Add onion, ginger pieces until fragrant, and pour sauerkraut to stir-fry.
4. After boiling with the right amount of water, then use a small fire to boil for about five or six minutes to allow the sauerkraut out of taste, after that pour into the fish fillet.
5. Boiled after the fish fillet changed color, be ready to prepare red dry pepper, green pepper, garlic, and green onions.
6. Heat up a pan with 2 tablespoons vegetable oil; add spices (onion, garlic, chili and green pepper) for seasoning until fragrant, drizzling on the pickled fish.