There is Fish Every Year, and It’s Sour and Refreshing. It’s The Qualified Sauerkraut.

There is Fish Every Year, and It’s Sour and Refreshing. It’s The Qualified Sauerkraut.

1. Clean up the fresh grass carp. Put fish bones, fish meat,
The fish head is divided into three parts.

2. Cut the fish into thin slices diagonally, and chop the fish bones and fish heads into pieces.

3. Wash away the astringent water of the sauerkraut with water to remove more salt. Cut into noodles.

4. Slice old ginger, cut scallions into sections diagonally

5. Cut the dried chili into sections with scissors and set aside.

6. Put the fish bones, fish heads, and fish fillets into two different bowls, add white wine (cooking wine or glutinous rice grains) and salt to marinate 15
About minutes.

7. Put cooking oil in the pot. After the oil is hot, add sauerkraut and stir fry until fragrant.

8. Turn to low heat, then add sliced ginger and shallots and continue to fry for 30
second.

9. Turn to high heat and add 900ml of water.

10. Cover the pot and let the water in the pot boil.

11. After the water is boiled, add the fish bones and fish head parts that are not very cooked and used to make the soup.

12. Cover the pot and continue cooking until the soup boils in the pot. The sealed pot cover better locks the distilled water produced by food cooking and keeps more food juice.

13. Turn to low heat and add fish fillets. After all the fillets are put in, turn to high heat. Turn off the heat when all the fillets are white.

14. In addition, heat the hot oil and pour the hot oil on the dried chili section and peppercorns!