Pickled Cabbage Tofu and Grass Fish Soup

Name: Pickled Cabbage Tofu and Grass Fish Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Sauerkraut; piece tofu; A Grass carp head; tail Grass carp tail; Some Cooking Wine; Some ginger; Some Sunflower seed oil; Some salt; Some shallot

by Achen Qingcheng

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

As a person who was born in Hubei and grew up in Jinling for many years, the desire and love for fish in his bones has always been endless...every year when I go home, my mother has a fish for almost every lunch and dinner, from ordinary crucian carp. From grass carp catfish to Danjiangkou Reservoir’s fresh white beak, bighead carp, eel, silver carp to large yellow croaker, small yellow croaker, eel, grouper, everything, steamed or stewed or boiled or fried or grilled, such as all kinds, only In order to satisfy my appetite... I am usually at home, although I am very greedy, I am always too lazy to make fish. Today I suddenly changed my sex and bought a small grass carp without any more complicated dishes, fish head fish. Chop the tail to make a soup, and burn the eggplant in the belly of the fish. Okay, I can eat two fish with one fish. I am really, ha ha, ha ha..."

Ingredients

Pickled Cabbage Tofu and Grass Fish Soup

1. Fresh grass carp, I asked the chef to kill the fish when I was in the vegetable market, and clean it up. Cut off the head and tail, cut the head into two pieces, and cut a few crosswise on the tail to make it more delicious.

Pickled Cabbage Tofu and Grass Fish Soup recipe

2. Add cooking wine, a little salt, ginger powder, and pepper powder to the fish head and fish tail, mix well, and marinate for a while

3. Add cooking oil to the pan, heat it up and turn to low heat

4. Use kitchen paper towels to soak up the marinated fish heads and fish tails.

5. Fry the fish head and fish tail in a pan until browned on both sides

6. After preheating the casserole, put the fish head and tail into the casserole, add boiling water, green onion and ginger slices, add a spoonful of cooking wine, boil on high heat, and remove the surface foam with a slip net.

7. Continue to simmer for five minutes on high heat and turn to low heat for twenty minutes

8. Add tofu and sauerkraut, bring to a boil on medium heat, turn to low heat and continue to cook for 15 minutes

9. At this time, the smell of fish in the kitchen is mixed with the unique saltiness of sauerkraut, which makes people salivate. On this cold night, a bowl of warm fish soup and a tender piece of tofu, this kind of taste, ordinary but very happy