Sauerkraut Fish Belly

Name: Sauerkraut Fish Belly
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Fish belly; 20g oil; 2 bags Sauerkraut Pack; Some salt; 20g Cooking Wine; 20g Vinegar; Some shallot; Some ginger; Some garlic

by Gluttonous

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

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

1000g Fish Belly
20g Oil

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2 bags Sauerkraut Pack
Some Salt

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20g Cooking Wine

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20g Vinegar
Some Shallot

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Some Ginger

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Some Garlic

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Sauerkraut Fish Belly

1. Main and auxiliary ingredients: fish belly, pickled cabbage bag

2. Wash the belly of the fish and use a knife.

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

4. Add the fish belly.

5. Add cooking wine and vinegar to the fire.

6. Add sauerkraut.

7. Add an appropriate amount of water.

8. Simmer for 5 minutes

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

10. Turn off the heat after turning the heat to collect 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 release of fishy smell.
2. You don't need sauerkraut, but you can also use fish sauerkraut.