1. Rinse the casserole with clean water (because the sauerkraut will be fried in the casserole later, it is necessary to avoid the white circle at the bottom of the casserole from absorbing water, so it cannot be soaked).
2. Prepare the ingredients and separate the fish fillets from the fish bones.
3. Add vegetable oil to the casserole, heat the oil, add the ginger slices, and fry the aroma.
4. Add the sauerkraut to the casserole and stir-fry for about 3 minutes on high and medium heat.
5. Add cold water to the casserole (the broth is better) and bring it to a boil.
6. Put the fish head and bones into the casserole first.
7. Cover the pot and bring to a boil on high heat.
8. After the fish head and bones are boiled, add the fish fillets and boil on high heat.
9. After the fish fillets are boiled on high heat, add a little garlic sprouts, then turn off the heat and start eating
10. The casserole fish made with the above method is tender and sour and appetizing. It is delicious to make rice in the soup. It is really amazing.
Tips:1. The sauerkraut of the sauerkraut fish will be more fragrant and aftertaste after being fried.
2. This time I stir fry ginger slices and sauerkraut in a casserole, and then directly add cold water to boil, first fry and then cook, without changing the pot, all in one go. Heile casserole does not break even if it is boiled or cold quickly, so it is no problem. Normal casserole cannot be fried like this.
