Ingredients 1?

One piece of grass carp

Sauerkraut, please make sure it tastes good

Seasoned peppercorns 1 tablespoon of peppercorns, depending on your taste

Angle star anise 1pc

Egg

Garlic

Ginger

Scallion

Section of green onion

All ingredients 2?

Bean sprouts

Cheonies

Bok choy

Cabbage

White radish

Others Add to your liking

Sauerkraut hot pot recipe ?

Sauerkraut cut into small pieces, scallions cut into pieces (I also used a little garlic pieces), ginger shredded, garlic minced, pickled peppers chopped

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Side dishes are washed. White radish slices (not too thick, a little thinner easy to cook), the thousand cut strips (not too thin, thicker delicious)

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The fish slices sprinkled with a little salt, scratched well. Then mix with egg white (it is best to use your hands to grasp well, so that the fish slices are coated with egg white), marinate for about 15 minutes

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The pan with a moderate amount of oil, when the oil is hot, add the head of the fish, fish fillets fried until yellow on both sides

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Add 1/2 the amount of shredded ginger, boiled water, boiled on a high flame and then continue to cook on a medium flame for 10 minutes! About 10 minutes, cook the thick white fish soup

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Strain out the fish soup, set aside. Don't use the fish bones and spines

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Wash the pot, put a little oil, add green onion, ginger and garlic, pickled pepper, star anise, stir fry for 2-3 minutes

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Add the pickled cabbage, continue to stir fry for 2-3 minutes

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Add the fish soup from step 6

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Add appropriate amount of salt, bring to a boil and transfer to an electric skillet to cook on low heat for 4-5 minutes. You can start shabu-shabu and cook the fish fillet

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Tips

Fish handling: ?

Descale and gut the grass carp (make sure to remove the black membrane completely from the fish's belly) After processing, serve the fillets, heads and steaks separately. The reason for separating them is because the purpose and the time of placing them in the pot are different. Do not slice the fish fillet too thin, easy to break, and not too thick, not easy to enter the flavor.?

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Step 3: Sprinkle a little salt first, more conducive to the fish fillets into the flavor. You don't have to wait 15 minutes to marinate on purpose, you can do the other steps and wait almost as long as it takes for the fillets to come off the pan. Coating with egg white will make the fillets more tender.?

Step 6: Unlike just eating pickled fish, when cooking hot pot I like to remove all the fish bones and spines and just use the fish stock as the base. It's just one more step, but this way the broth doesn't have too many impurities, so it won't "ride the pot" (more impurities will settle at the bottom of the hotpot, and the more you cook, the more it will stick to the bottom of the pot), and you don't have to worry about the thorns in the bottom of the pot.

Step 9: Stir-fry the sauerkraut first to bring out the flavor.

Step 11: Salt should be in moderation, as both sauerkraut and pickled peppers are salty.