Sauerkraut Fish Fillet Soup

Name: Sauerkraut Fish Fillet Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 8 pcs Cherry tomatoes; 310g Sauerkraut; 560g Pangasius; Some Sunflower seed oil; Some Green onion ginger; Some Cooking Wine; a little MSG; 1 tsp salt; 4 tsp Corn flour

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

My 80-something-year-old mother has always loved fish and sour food. Because of her age, she lost her teeth. Although she had dentures, she was not as sensitive as her real teeth, so she didn’t dare to eat fish as boldly as she did when she was young. What about me: In order to let my mother get rid of the slander, I specially selected the "Basa fish" without fish bones, and made this: a simple appetizing and refreshing pickled cabbage fish fillet soup for my mother; haha: of course it is welcomed by her elderly. As she ate, she said, “This fish fillet is sour and tender, so delicious, so don’t worry about thorns.” Seeing the satisfaction of the elderly, we can rest assured as children---

Ingredients

8 pcs Cherry Tomatoes
310g Sauerkraut
560g Pangasius
Some Sunflower Seed Oil
Some Green Onion Ginger
Some Cooking Wine
a little Msg
1 tsp Salt
4 tsp Corn Flour

Sauerkraut Fish Fillet Soup

1. Prepare all the ingredients, wash and cut the sauerkraut

2. Wash the pangasius after thawing and cut into thin slices

3. Add cooking wine, salt, green onion, ginger, cornstarch, and mix well, then pour in some cooking oil, seal and marinate for about 20 minutes

4. Heat the pan and pour oil: saute the scallions and ginger, add sauerkraut

5. Stir-fry on high heat to produce a fragrant, pour in an appropriate amount of water, cover and boil on high heat

6. Slide the marinated fish fillets into the pot and cover the high heat

7. Wash the cherry tomatoes and cut in half

8. After the fish fillet soup is boiled, add cherry tomatoes

9. Add a little MSG to taste, turn off the heat and serve

10. In a separate pot, sauté the scallions and ginger and quickly drizzle it on the fish fillets

Tips:
1. Pangasius has no phosphorus and no thorns, so it is suitable for the elderly and children to eat with confidence
2. Pangasius is a frozen freshwater fish, and the thick meat is more delicious when marinated with salt and cooking wine
3. Soak the sauerkraut in clean water for a while before eating, and then stir-fry to remove the excess saltiness and taste better
4. Because sauerkraut is a pickled product, the salty taste is heavy, and the fish fillets are also caught with salt, so there is no need to put salt in the soup