1. Preparation: deboning and slice fresh Wanfeng Lake ecological fish, soak the sauerkraut in clean water for a while, and then scrub the sauerkraut two or three times vigorously to prevent the sauerkraut from being too sour, and then cut the sauerkraut into small pieces for later use.
2. Before cooking, marinate the fish; put light soy sauce, salt, white wine, and starch into the two bowls. The starch can make the fish tender after being cooked, so that it will be well-tasted for ten minutes.
3. Put cold oil in a hot pan, sauté the green onion, ginger and garlic, lower the fish head and fish bones into the pan, fry until golden on both sides, and serve.
4. Re-start the pan with hot oil, add some light soy sauce to cook, then fry the sauerkraut for three minutes, then pour the sauerkraut fish into the pan, add an appropriate amount of water, after the water is boiled, cook for another three minutes, and finally Remove the sauerkraut and spread it in the container to be served.
5. The soup continues to boil. Put the fried fish bones, fish heads, and fish roe in it and cook for three minutes. After removing them, spread them on the sauerkraut. Then put the fish fillets in the soup and cook for two minutes. Finally, pour the fish with the soup and fish meat. Into the basin.
6. Finally, sprinkle with scallions and coriander to decorate, and this sauerkraut fish is complete.
Tips:Fish fillets should not be cooked for too long to avoid rotten.
