Sauerkraut Fish Belly

Name: Sauerkraut Fish Belly
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Fathead fish; 1 tbsp oil; 2 pcs Sauerkraut Pack; 6g salt; 1 tbsp Cooking Wine; 1 tbsp Vinegar; Some Green onion ginger garlic

by Gluttonous

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Sauerkraut fish is one of the classic dishes of Sichuan cuisine. To make sauerkraut fish, the fish must be changed into slices and then cooked. There happens to be a piece of fish in the middle of the house. Strictly speaking, the belly of the fish should be the belly of the fish. Anyway, it is your own taste.

Ingredients

500g Fathead Fish
1 tbsp Oil
2 pcs Sauerkraut Pack
6g Salt
1 tbsp Cooking Wine
1 tbsp Vinegar
Some Green Onion Ginger Garlic

Sauerkraut Fish Belly

1. Main and auxiliary ingredients: fish belly (middle section of fat head fish), pickled cabbage bag

2. Wash the fish belly and cut a knife

3. Heat oil, add green onion, ginger, garlic and sauté until fragrant

4. Put in the fish belly

5. Boom the fire, cook with cooking wine and vinegar

6. Add sauerkraut

7. Add appropriate amount of water

8. Simmer for 5 minutes

9. Season with salt, turn over and simmer for 3 minutes

10. Turn off the heat after turning off the juice

11. Put it out of the pot and serve on the table

Tips:
1. It is best not to cover the fish when stewing fish to facilitate the distribution of fishy smell
2. You don’t need sauerkraut, you can also use fish sauerkraut