Appetizing Hot and Sour Fish Head Soup
1.
Scrape the scales of the big fish head one by one, and clean the gills;
2.
Split the big fish head in half from the abdomen
3.
Cut the tomatoes into circles and shred the sauerkraut
4.
Do not cut wild pepper, slice green onion and ginger and set aside
5.
Fly the chopped sauerkraut shreds with boiling water to control the moisture
6.
Add peanut oil to the pot, add the meat slices and stir dry, then add the onion ginger and wild pepper to fragrant;
7.
Put the separated big fish heads into the pan and fry it slightly
8.
Add water and sauerkraut to the pot, simmer on high heat for about 20 minutes, until the soup turns white.
9.
Add tomatoes, salt, chicken essence and white vinegar to the soup to adjust the taste. Finally, add the coriander before serving.
Tips:
Sitting on this dish 1. The key is the addition and fragrant pork belly, which has an indispensable influence on the taste of the final dish. 2. Sour cabbage and wild mountain pepper play a key role in the hotness and sourness of the soup.
