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.

by Diner Xiangma

4.8 (1)
Favorite
2

Difficulty

Normal

Time

30m

Serving

3

The Chinese New Year’s Eve dinner is indispensable to "fish". There are fish every year and more than every year, which represents the yearning and wish of Chinese families for a better life. The golden and crisp Sichuan sauerkraut is paired with white soup made from fish bones, and then paired with refreshing and tender fish fillets. A savoury savory fish soup is refreshing and appetizing. The reunion time during the Spring Festival is the happy moment of letting go of the rush to return to the family. This bite of fish soup is just a bite of fish meat, right at this moment.

Ingredients

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.

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

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

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

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

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

4. Slice old ginger, cut scallions into sections diagonally

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

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

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

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.

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

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

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

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

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

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

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

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

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

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.

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

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.

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

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.

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

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

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

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