Pickled Cabbage, Fish, Pickled Cabbage, Sour and Refreshing, Fish Tenderness, Fresh Soup

Name: Pickled Cabbage, Fish, Pickled Cabbage, Sour and Refreshing, Fish Tenderness, Fresh Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 catties Black fish; 1/2 a catty Sauerkraut; 3 amounts Bean sprouts; 3 amounts Fenpi; 1 piece potato; 1g chili; 1g pepper; 1g sesame; 1g ginger; 1 amount Rice wine; 2 amount oil

by Wuxi Tengrui

5.0 (1)

Favorite

17

Difficulty

Normal

Time

15m

Serving

3

Whatever you want

Pickled Cabbage, Fish, Pickled Cabbage, Sour and Refreshing, Fish Tenderness, Fresh Soup

1. Fillet black fish, heat the pan with ginger, fry the fillets a little bit in the pan, remove them as soon as possible.

2. Hot oil pan, add ginger, chili pepper and bay leaves, fish bones and fry golden in oil pan

3. Add cooking wine, add water, boil

4. Bring to a boil, add sauerkraut and potatoes

5. Add bean sprouts and noodles

6. Finally, add fish fillets. The sauerkraut itself is salty. Add appropriate amount of salt. If you use the broth instead of water, it will not confuse the umami taste of the fish. The key to sauerkraut is the sourness of the sauerkraut and the tenderness of the fish, and the soup is delicious.