Pickled fish

Overview

The portion of fish you cook yourself is enough. The taste is fresh and the side dishes are great with rice.

Wash the grass carp and cut into thin slices, add a little salt, cooking wine, 2 slices of ginger, chopped green onions, and marinate for about 20 minutes.
Prepare the ingredients, cut the sauerkraut into pieces, celery segments, shallots, garlic slices, and ginger slices.
Put oil in the pot, add sauerkraut, millet pepper, garlic slices, and ginger slices and stir-fry. After the fragrance is fragrant, add enough water, bring to a boil, and simmer over low heat until the flavor (if you want a stronger sourness, simmer for a while). Then add the grass carp (after marinating the grass carp, wash it, then add a small amount of raw starch and cooking wine to mix well.) Then add the celery segments. Bring to a boil over high heat, then cook over medium heat for a few more minutes until the fish is basically cooked. Add a small amount of pepper, stir-fry, and sprinkle with green onions and sesame seeds.
Add a small amount of oil to the pot, add dried Sichuan peppercorns and dried chili peppers, and stir-fry until red and bright. Pour it on the fish, and the aroma of sesame seeds comes out O(∩_∩)O~