Sauerkraut Sea Bass Pot

Name: Sauerkraut Sea Bass Pot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 800g sea bass; 150g Northeast Sauerkraut; Some salt; A box Enoki mushroom; A small bowl quail eggs; 200g Pig blood; Some Chinese cabbage; 1 Bitter chrysanthemum; Some Shiitake Mushrooms; 1 tsp Cooking Wine; 3 slices ginger; 1/2 root Green onions; Some Tahini; A handful of Sesame pepper; 2 pieces Dried red chili; Some You Yi Xian Soy Sauce

by salila

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Hot pot is the most popular delicacy in winter. Friends or a family sitting together talking and laughing while eating steaming hot pot can not only withstand the cold winter, but also enhance the relationship between each other.
I often make hot pot in my family. The children in the family like to eat fish hot pot. I bought a very fresh sea bass this morning and made this sauerkraut sea bass hot pot with Northeast pickled cabbage from Bawang Supermarket. Although the process of dealing with sea bass is a little bit troublesome, it's worth it to see the little guy eats contentedly.

Sauerkraut Sea Bass Pot

1. Prepare all the main ingredients.

2. After washing the sea bass, wipe off the water, first cut off the head of the fish and divide it into two. Two complete pieces of fish are formed from the fish body along the spines on the back.

3. Remove the thorns from the belly, slanting the blade into thin slices.

4. Add salt, pepper, cornstarch, peanut oil and Youyixian grapefruit soy sauce and marinate for ten minutes.

5. The quail eggs are cooked and then shelled for later use.

6. The Northeast pickled cabbage is squeezed out of water, and green onion, ginger, dried chili and Chinese pepper are prepared.

7. Put a little oil in the pot, put the Northeast sauerkraut into the pot and fry the water, fry the aroma, and serve it for later use.

8. Put a tablespoon of peanut oil in the pot again, add green onions, ginger, pepper and dried red pepper to sauté the pot.

9. Add fish bones and stir fry over medium heat.

10. Pour a spoonful of cooking wine along the side of the pot.

11. Add enough water at one time, add salt and a small box of thick soup to taste, add a little soy sauce to slightly color.

12. After the high heat is boiled, turn to medium heat and cook for ten minutes. At this time, the soup is already milky white.

13. Make a simple dipping sauce: add a little soy sauce to sesame paste and mix well. Because there are children at home, the taste is relatively light. If the taste is heavier, you can add chili, garlic, chopped green onion, coriander, chili pepper, etc.

14. When boiling the fish soup, place the vegetables in a casserole, filter the boiled fish soup out of the fish bones, and pour the fish soup into a large pot. Put the marinated fish fillets in a pot and rinse them. After a few seconds, they can be eaten.