Sauerkraut Fish Pansa Version

by Wang Kouqi

4.7 (1)

Favorite

3

Difficulty

Normal

Time

15m

Serving

4

Pickled cabbage fish can not only eat fish, but also hot pot after eating. So a must-have product.

Ingredients

150g Pangasius
1 package Sauerkraut
50g Wild Sansho
a little Green Onion Ginger Garlic
a little Cooking Wine

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Sauerkraut Fish Pansa Version

1. Wash pantha fish and cut into pieces

2. Scallion, ginger and garlic, marinate in cooking wine for 10 minutes.

3. When kipping the fish, cut the wild pepper into small pieces

4. Sauerkraut cut into sections

5. Pour sauerkraut and wild mountain pepper into a pot and stir fry until fragrant. Put in some oil first.

6. Stir fragrant.

7. Add water and heat until the water boils

8. Add fish cubes

9. Wait for the soup to boil again and serve.

Tips:
For kippers, you can cut sauerkraut and wild pepper, and then fry them until fragrant.

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