Pickled Fish
1.
Get the materials ready.
2.
Wash the Jiang Tuan and separate the fish meat and fish bones.
3.
Beat the fish into flakes and add a little salt.
4.
Wash the sauerkraut and cut into long strips for later use.
5.
Wash the tomatoes and cut into small pieces for later use.
6.
Wash the ginger and cut into small slices.
7.
Choose a clean pot and add vegetable oil. Add ginger slices when the oil temperature is 170 degrees.
8.
Put the tomatoes in the pot and let the juice of the tomatoes come out.
9.
Put the sauerkraut into the pot and stir fry for a while.
10.
Add the fish bones and stir fry the fish bones and sauerkraut together.
11.
Add water to the pot and cook the fish bones until white.
12.
Put the casserole on the natural gas without opening the fire.
13.
Remove the fish bones and sauerkraut and place them in a casserole. The big fish bones are placed at the bottom.
14.
Put the fish in the pot and separate the fish gently. Let the fish boil and turn white.
15.
Pour the fish and soup into the casserole and cook it slowly over medium heat for a while. Ready to eat.
16.
Tips:
1. Please choose fresh ingredients for fish.
2. Sauerkraut is the sauerkraut made at home, and the pickling time is generally two days.
3. Sauerkraut can make pregnant women appetite, but don't be greedy. Not easy to eat for a long time.
