2. Prepare raw materials and cut ginger and garlic into pieces.
3. Wash the fish, remove the head and bones, and cut the fish into pieces.
4. Wash the sliced fish fillets with salt, and wash the fish heads and bones several times.
5. Marinate the fish with the seasoning bag in the sauerkraut bag. There are raw flour and other seasonings in the seasoning bag. Pour into the fish fillets and marinate, and scratch them repeatedly with your hands. Be careful not to eat all the seasoning packets.
6. Prepare a pot, pour in a proper amount of oil, ginger and garlic slices, and then fry the fish head and fishbone for two minutes.
7. After two minutes, pour boiling water, turn to low heat and stew until the fish soup is almost white. Be careful not to overcook it. Maybe the fish soup is white, then add the sauerkraut in the sauerkraut bag and cook it. After boiling, you can add Chinese cabbage, fungus or other favorite accessories. After cooking, fish heads, fish tails and bones including sauerkraut can be taken out to make soup base.
8. Put the marinated fish fillet into the soup just now, add a little cooking wine and chicken essence, and cook the fish fillet on it.
9. Prepare a large basin, pour the cut cucumber and fish head and tail into the bottom of the basin, and then put the cooked pickled fish into the basin.
10, cucumber can also be served with Chinese cabbage, because mom likes crispy cucumbers, so put them directly on the bottom of the basin without cooking.
1 1, the delicious fish with Chinese sauerkraut is finished!