Sauerkraut Boiled Fish

Name: Sauerkraut Boiled Fish
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 900g Fathead fish; 200g Sauerkraut; 20g Water chili; 5g ginger; 20g garlic; 2g pepper; 10ml Soy sauce; 5g salt; 2g Spicy Fresh Seasoning

by Happy elf a

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Pickled cabbage, I learned from the big coffee in the kitchen, the simple version of pickled cabbage, choose the kind of cabbage that leaves less vegetables to help more, wash and drain, cut into thin strips, add salt to knead out the water, and bottle and marinate with water. It can be eaten for about a month. The method is really easy to use, it does not take up space, and it is clean and hygienic. I have already made the third batch. The first two times, the boiled sauerkraut meat and boiled ribs are all pretty good, with a taste of Northeast sauerkraut.
What I brought to my dear today is to boil fish with sauerkraut, which is also the hometown flavor of the elves’ hometown. The sour and fresh boiled fish brings warmth in this cold winter day. . .

Ingredients

Sauerkraut Boiled Fish

1. A freshly slaughtered fathead fish, wash and set aside.

2. Chop small pieces according to your own preference.

3. Pickled cabbage, ginger, garlic cloves

4. Take a small bowl, pour in appropriate amount of water to cover the chili, light soy sauce, and set aside.

5. Heat oil in the pot and sprinkle in an appropriate amount of salt when the oil temperature rises.

6. Fry the fish heads first, and fry them over low heat until they are browned.

7. Fry the fish again and fry on low heat until browned.

8. Put the fried fish head in the first pot, sprinkle ginger, and pour some cooking wine along the side of the pot to remove the fishy smell.

9. Add appropriate amount of water to the bowl of step 4, stir well and pour it into the pot. The water should submerge the ingredients.

10. Turn to a low heat and simmer for 20 minutes, then add sauerkraut.

11. After 10 minutes, add the crushed garlic.

12. After 5 minutes, add an appropriate amount of spicy fish to taste and serve.

Tips:
1: Sauerkraut and water chili all have salt, no need to add additional salt.
2: Cooking wine can remove fishy, this step can not be ignored.
3: The taste is fresh when it is simmered over low heat. Shake the pot from time to time to prevent the ingredients from sticking to the bottom.