I always like to eat pickled fish. How to make it at home?

Sauerkraut Home Edition 『share-tell-a-friend』□ YOYOの食色空间 ‖ YOYOの食色空间 2008-4-29 13:57:53- YOYOの食色空间 blog美食中国授权原创部落格 Without the author's permission, may not be reproduced or excerpted Like to eat fish, but also like to eat the compatibility and storage. I don't eat a lot of freshwater fish on weekdays, because compared with sea fish, it has a slightly fishy flavor. But with the addition of sauerkraut and chili pepper eating method, is able to subvert this inherent boundary wedge. When it comes to pickled fish, it's all about authenticity, and I don't think I can ever be considered authentic in this way. But the joy of the heritage experience is not in the small wisdom of the strict and cautious will also follow. In the kitchen and family chatting while working, hot process, as well as around the table in the sea and the South of the sky gossip, are happy to put those factors that determine success or failure to one side, such as I am such an amateur player, you can enjoy escaping to be a professional chef fear and trembling sense of mission, heh. Do pickled fish I usually use grass carp, meat is relatively fat and tender, if handled in the right way, there will not be any odor. The trick is: fresh grass carp in the fish market master at the time, be sure to remove the fish throat part of the teeth; back to clean, scrub the fish with salt, to remove the mucus on the grass carp. Eat fish if there is also inertia, then a different way to eat it, add some enthusiasm, add some hot and sour, such as pickled fish. 1, about 3 pounds of grass carp cleaned, in the side of the fish, the head and tail of each under a knife, slice off the fish; 2, fish bone chopped section. When slicing fish, diagonally downward knife, a knife even a knife break, you can slice off the larger pieces of fish; fish with half a tablespoon of salt, 1 tablespoon of white pepper, 2 tablespoons of yellow wine, 1 tablespoon of cornstarch, 1 egg white, drowning a little standby; 3, hot pan hot oil popping peppercorns, ginger slices, garlic rice, pickled rice peppers, add cut sauerkraut stir-fry for 3 minutes together; 4, add the fish head and fish bones, cooking some yellow wine stir-fry with a little, so that the soup will be more done! White and fragrant; 5, add enough water, transferred to a large tile pot, after boiling, continue to cook for 15 minutes; 6, maintain a large fire, the drowned fish fillets, a piece of a piece of the pot, do not stir, the fish will remain intact; 7, all the fish fillets into the pot for 2 minutes, add pepper, chicken broth, chopped green onion seasoning, it's done. Sauerkraut spicy refreshing, meat tender and delicious, with the flavor of the fish soup, unknowingly in the rice has eaten a big bowl :)

Sauerkraut fish materials and practices please thank you

Sauerkraut fish main ingredients auxiliary ingredients fresh fish 1 tail . .1250g Pickled bok choy.... .200g Ginger ..... .15g MSG .... .1g Garlic ..... .10g Egg white... .2 Pickled red pepper... .15g Fresh soup... .1500 g Szechuan salt .... .5g oil mix... .50g Pepper... .3g cooking wine .... .15g Pepper .... .1 g cooking method 1. fresh fish by dissecting and killing, remove scales, fins, gills and viscera clean, with a knife blade under two fan fish, another fish head split, fish bone chopped into 1.5 cm size of the block; pickle slightly washed, cut into short sections; garlic peeled into a clove washed; ginger washed and sliced; soaked red pepper crushed into fine powder. 2. pot on the fire, under the oil burned to fifty percent hot, put garlic cloves, ginger, pepper grains burst out of the flavor, and then under the pickled vegetables stir-fried, mixed with fresh broth boiling, under the head of the fish, fish bone block simmering with fierce fire, beat all the foam, cooking wine, under the Sichuan salt, pepper seasoning, continue to simmer. 3. fish oblique blade into a thick 3 mm skinned fish slices, into the bowl, with Sichuan salt, cooking wine, monosodium glutamate code taste, and then break the shell of the egg, pour egg white, mix well so that the fish slices wrapped in a layer of egg white, and then gradually shake the slices of fish into the simmering pot of fish soup. 4. another pot on the fire, the oil burned to fifty percent hot, the next bubble chili pepper stir-fried flavor, immediately poured into the soup pot to cook for a few minutes until the fish slices off the raw, under the MSG to enhance the flavor and freshness, from the pot into the bowl of soup that is completed. Craft key 1. must use fresh grass carp, can do soup dishes, can also be the whole fish into the food, remove the gills and internal organs, pick armor clean, both sides graver, cut diagonally into two sections, into the soup bowl when aligned. 2. Do not fry the whole fish hard, in addition to fishy oil can be. The fish is simmered on a martial arts fire, in order to produce a white milky soup. Soak the green vegetables after the next, cook for a long time, the soup color is black and dark, soup flavor are poor. Flavor characteristics 1. The origin of pickled fish, quite a lot of talk. Some say, founded in chongqing city jiangjin county jinfu township zhou yu food store, the mid-80's operation of pickled mustard fish, quite popular with diners praise, this store has received a lot of apprentices, after the art of success, away from the store to set up their own business, the store's fist varieties also spread to the four corners of the world. Some say, Chongqing City, Pishan County, Lai Fu town, the town is located in the Chengdu-Chongqing Highway side, the wall of the South River through the street, the production of fresh fish, cooking fish masters, there is "Lai Fu town of fresh fish, the beauty of the reputation of the bridge, a small food store, simply "fresh fish, the beauty of the" name of the store, by the nationally known Calligrapher Yang Xuan Ting wrote the "fresh fish beauty" three words, hanging in front of the store, both for the city signs, but also the name of the store, which launched the "boiled fish" popular for several years after the launch of the "pickled fish". Unique flavor, reputation not cavity and go, all over the province have imitated. In addition, there is a saying, Pishan County has a good fishing weng, one day fishing a few fish home, his partner mistakenly put the fish into the pot of cooking sauerkraut soup, and then tasted, fresh and delicious, the fisherman boasted, pickled cabbage fish is also famous. 2. "Sauerkraut fish" with fresh fish and pickled cabbage soup, because of the pickled cabbage flavor acid, so the name. Sichuan folk, in early winter with green pickles pickled pickles, large altar storage, with the use of take, can be eaten until the next summer. Most of the pickled vegetables with chicken, duck, fish, meat soup dishes, sour and fresh and refreshing, summer relief. "Fish with pickled vegetables" is a famous product in Sichuan's home cooking, and in the 1990s, it was very popular for a while. Sichuan restaurants, all prepared this dish, known in the province. With the soft-packaged pickled vegetables sold throughout the country, "pickled fish" is also popular throughout the state, in the capital city of Beijing, a few with the "Kung Pao Chicken", a household name, not to think too much. 3. Raw materials: a green fish, Sichuan Li Kee pickled fish seasoning a package, pepper twenty, 15 dry chili pepper, 15 wild pepper, garlic cloves ten, ginger a piece of green onion five, cooking wine, two pounds of bone broth, a little salt, half of the egg white, a little cornstarch, salad oil three two, a teaspoon of chemical lard. Steps: 1. Clean the fish, remove the head and tail, and then cut the fish in half, and then, with a knife diagonally sliced the fish into half-centimeter-thick slices. 2. Put the ginger into a ceramic pot with the fish slices and pour in the cooking wine, egg white, green onion and cornstarch and mix well with your hands, to taste. Garlic cut into garlic rice to be used, dried chili peppers to cut into segments. 3. put the frying pan on the stove on fire, the salad oil into the pan and burned to fifty percent hot, put garlic rice, pickles over oil, to be pickles, garlic rice fried, into the cold bone broth, a teaspoon of cooking wine, wild peppercorns, peppercorns, dried chili peppers, to the code taste of the fish slices sprinkled with a little salt, and then poured into the pot to cook until the soup color is yellowish-green, you can put the chicken broth, the lard, pepper, loaded into the bowl of soup that is finished. Note: 1. Fish fillets can not be sliced too thick, can not add an egg white, starch can only put a teaspoon, fish fillets code flavor to the fish fillets do not stain the hand as well, the wine do not put too much, two teaspoons will be enough. 2. Cooking fish must use cold soup, cold water, so that the fish is not fishy, soup color will be white.

Chongqing pickled fish how to do to be delicious. Please thank you

Authentic pickled fish practice a, first of all, buy back the grass carp two, wash the fish remember to rub clean the black membrane on the wall of the abdominal cavity three, the fish washed and cut off the fins four, and then cut into segments five, with the hand pressure on the fish segment, the other hand holding the knife sticking to the upper edge of the fish spine to push close to the feeling of the position of the fish bone, adjust the direction of the line of the knife. six, sorry ~ non-professional ~ non-professionals ~ the direction of the knife, the fish is the only one of the fish that is not in the fish. Six, sorry ~ non-professionals ~ will not be the whole fish to remove the bones, only a section to come. The head of the fish cut, sliced down the fish meat, and the remaining fish bones. Seven, the slice down the fish placed horizontally, along the direction of the fish tail to the head of the fish with a knife one by one under the thickness of each slice of about 5-7 millimeters or so, here note! Do not engage in the direction of the flip, or cooked out of the fish will be broken! Eight, take an egg, left and right hand pour a pour, pressed out of the egg white spare. Nine, fish bone cut into sections, and fish fillets fish head together into the basin, add salt and wine mix, and then into the egg white and mix well, let stand for 20 minutes ~ ~! Ten, from the supermarket to buy Sichuan sauerkraut, I super love to eat sauerkraut fish in the sauerkraut, so then it is two packages of material. Eleven, the sauerkraut chopped twelve, the pot of oil to heat, the best is a large oil, but in order to ...... Or use ordinary oil to do it! Pour in the chopped sauerkraut and stir-fry. Thirteen, add water/stock to boil. Fourteen, put in the fish head and fish bones first and simmer on low heat for 5-7 minutes~ ! Fifteen, into the other fish fillets, high heat 2-3 minutes ~ sixteen, into the salt, pepper, pepper, monosodium glutamate and other seasoning, a pot of delicious yeast dish fish is finished!

very like to eat fish, how to do? Please thank you

Spicy perfumed fish Ingredients [1] catfish or grass carp meat (2 pong) thinly sliced, add a little cornstarch, salt, pepper, cooking wine, kneaded to be used. [2] Chop ginger (5 slices), garlic (3 cloves), green onion (2 stalks), peppercorns (15-20 pieces), cilantro (a little), dried chili pepper (10 pieces) together. Preparation Heat a frying pan, add [2], and spicy bean paste (2 tablespoons) and sauté together, then add 3 cups of stock, a little sugar, soy sauce, wine, pepper, a crushed green onion and 5 tablespoons of red oil and cook together over medium heat for 15-20 minutes. If the water reduces too much, add more stock. Before serving, bring the soup to a boil, then add the fish slices in [1], spread them out with chopsticks and turn off the heat. Characteristics Fish meat is tender and the soup is flavorful. Baked Steamed Fish Ingredients: Half a fresh osmanthus fish, one for a large number of diners. Shredded green onion (two scallions), shredded ginger, soy sauce, spicy soy sauce, cooking wine, salt, sugar, Method: preheat oven 425F. Wash the fish, rub a layer of vegetable oil on both sides and place in a good sized fish pan, cover with aluminum foil, seal around and bake in the oven for 20 minutes Remove. Remove the aluminum foil and spread the shredded green onions on top of the baked fish. In a separate frying pan (over medium heat), add vegetable oil, ginger, sauté to taste, add wine, soy sauce, soy sauce, salt, sugar and water and bring to a boil, then pour over the shredded green onion and fish. The use of the oven to do steamed fish is very convenient, and the fish meat is tender, the taste can be completely comparable to the water steamed fish. Braised Fish Blocks Ingredients: about 1 LB of fish, 3 ginger slices, a number of green onions, Seasoning: salt, soy sauce, soy sauce, cooking wine, cornstarch * Fish, cut into pieces, tossed with salt, cooking wine, soy sauce marinade for 15 minutes. * Heat a pan, pour in cooking oil, add until 60-70% hot, each piece of fish evenly coated with cornstarch (not too much) into the frying pan and fry until slightly brown on both sides. Pour out the excess oil, leaving only a small amount. * Add a small bowl of water, a small spoon of sugar, a large spoon of soy sauce, boil together, taste if you want to add some salt. Reduce the juice over high heat and sprinkle with chopped green onion. Cut into short strips, rolled with bacon slices and grilled. Corn fish kernels Ingredients: 1. skinned and boneless grouper meat piece, cut into the size of the corn kernels fish kernels, a little dry starch mix 2. 1/3 green pepper, cut into corn kernel size 3. corn kernels a small bowl (I use frozen, so first to thaw) 4. pine nuts two tablespoons of 5. goji berries a spoon of water soaking soft Salt, soy sauce to taste, broth (today also did the white cut pork, broth is just right for the use of the broth, there is no broth with water) Methods: 1. Practice: 1. start frying pan, fish and peppers together under the pan stir fry a little, out of the flavor of sheng out standby 2. pan and then add some oil, down into the pine nuts, stirring out the aroma of medium heat, down into the corn with a little salt, 2, spoons of broth stir fry through, 3. into the fish and peppers that have just been stir fried well, as well as goji berries, plus 2 spoons of broth, stir fry together, plus a little light soy sauce, turn out of the pan Silverfish Baked Eggs: Ingredients: Eggs 4. Silverfish 1/3 LB, a number of green beans Seasoning: salt, ginger 1, vinegar Method: 1. first silverfish squeezed dry, less salt, and a piece of ginger in the frying pan fried for a while to set aside. And remove the ginger. 2. Stir fry the green beans and set aside. 3. 3. 4 eggs beaten, put some salt and beat well, start the frying pan, slightly more cooking oil, high heat and add to eight or nine percent hot (oil is very hot), pour in the eggs, fried into a large omelette, that is, a few seconds of work, and immediately turn to a small fire to bake, 4. to be the eggs on the surface of the gelatinous paste, will be the silverfish horse in the top of the continue to bake on a small fire, bake until the whole dish into a solid shape, drizzled with balsamic vinegar, sprinkle with green peas garnish that is completed. can be garnished as you like: general scrambled eggs with more wine or scallions to fishy, this time with vinegar to fishy, for a change of taste. With shrimp can also bake a shrimp baked eggs Fish congee Ingredients rice bowl (fresh rice or cold rice can be), pomfret (or grass carp brisket) three taels, winter vegetables a tablespoon, three mushrooms, celery, two leaves cut short degrees, a large fish. Ingredients Seasoning: two bowls of broth or appropriate amount, a little bit of kuyue powder, half a teaspoon of fish sauce, salt to taste. Directions 1: Wash and dry winter vegetables. 2: Soak mushrooms. 2, soak the mushrooms and remove the feet, hold the water and cut into thick julienne strips. 3, wash and dry the fish, cut thick slices with skin (cut thick pieces of fish belly), add a little bit of kuyue powder and mix well. Put the fish into boiling water and cook until half-cooked, so as to remove the fishy smell. 4: Tear off the skin and bones of the fish, cut the fish meat into small slices, and fry them in warm oil. 5: Put the seasoning into a pot, add the mushrooms and boil the fish. After the fish is cooked, put in winter vegetables, celery, several small slices of large fish meat a roll, can be served in a bowl on the table. Chiu Chow Fish Main Ingredients Grass carp 1 about 960g, salt, white vinegar, zhejiang vinegar, corn starch, sesame oil, oil, sugar, moderate amount. Ingredients: Shredded ham, shredded pork, shredded celery, shredded mushrooms, shredded red pepper, a little of each. Ingredients for sweet and sour sauce: shredded lean pork, shredded scallions, shredded mushrooms, shredded red peppers, shredded horseshoes, and shredded pickled ginger, a little of each. 1: Wash and trim the fish, cut knife lines on the back, put it into a pot of boiling water, cover it and let it soak for about 15 to 20 minutes before it is cooked, then drain it. 2: Stir fry the marinade ingredients in a wok, then add a little stock, monosodium glutamate (MSG), cornstarch and sesame oil and mix well to form the marinade. 3: Stir fry the sweet and sour sauce ingredients in a wok, add a little sugar, zhejiang vinegar, white vinegar, salt, corn starch, sesame oil, and mix well to make the sweet and sour sauce. 4: Drizzle the boiling oil over 1 of the fish and serve with either the marinade or sweet and sour sauce for dipping. Chaozhou big fish ball main ingredients 400 grams of fish, egg white 2, 25 grams of monosodium glutamate, 20 grams of refined salt, 600 grams of soup. Ingredients Seaweed, sesame oil, pepper, cooked lard, fish sauce, each appropriate amount. Practice 1, wipe the fish dry, scrape out the net fish with a knife, and cut off the ribs in the fish, mallet into a fish paste, add egg white, refined salt and monosodium glutamate, and then shoot with a knife to the gelatin, can be sticky hands do not fall off, then squeeze into the hands of the fish into 50 fishballs, put in a basin of clean water. 2, the fish ball with water into the pot, first with a high fire to cook, so that the surface layer of the fast-maturing shape, when the water temperature of nearly 80% hot, switch to medium heat to hot and take out the pot into the soup, boiling, into the fish ball, cooking until floating, that is, the end of the stove, skimming off the floating foam, add seaweed (first roasted fire, patting the sand), monosodium glutamate, pepper, sesame oil, fish sauce, lard, pots and pans into soup nests to make it. Characteristics White color, tender and smooth meat, clear soup, fresh flavor. Fish Fillets with Jade Color Ingredients Half catty of fish, half lettuce, 1 tsp each of minced ginger, garlic and green onion. Ingredients 1 tbsp wine, 1 tbsp sugar, 3 tbsp tomato sauce, ? tsp salt, ? cup water, 1 tsp cornstarch. Directions 1: Thinly slice the fish and marinate in a little wine. 2: Dust each fish slice with dry cornstarch and deep fry in a 7-minute frying pan until lightly browned, then remove from the pan. 3: Wash lettuce, cut into thin julienne strips and place around the edge of the plate. 4: In a frying pan, sauté chopped green onion, ginger and garlic in 2 tbsp oil, stir-fry wine along the sides of the pan, add seasonings and bring to a boil, stir-fry the fish fillets and thicken with cornstarch to taste. Ingredients 1 sea bass (750g), 30g wet shiitake mushrooms, 25g ham, 50g white meat, 1 egg white. Ingredients: monosodium glutamate, refined salt, wine, pepper, sesame oil, starch, soup, cooked lard. Practice 1, the perch meat peeled, fish head open two pieces, fish tail to stay. Sliced fish into a "double fly piece) (2 pieces together), white meat, ham, mushrooms, each cut into thin slices, add egg white, wine, salt, monosodium glutamate, pepper marinade for a few minutes. 2, the fish plate plate bottom smeared with thin lard, and then the ham, mushrooms, white meat sandwiched in the middle of the fish slices, piece by piece into the plate, and then into the head and tail, put into the steamer basket with a high flame steam about 10 minutes to take out. The original juice under the tripod, plus soup, salt, monosodium glutamate, thickened with starch water, dripping sesame oil, lard is ready. Characteristics: Fish meat is tender, flavorful and mellow. Fish Fillet with Seaweed and Green Vegetables Ingredients: 6 taels of fish fillet with green vegetables (240g), 12-16 slices of edible seaweed, 2 taels of celery and 80g of carrot, 1 egg, 1/2 cup of breadcrumbs, 1/4 cup of cornstarch. Ingredients Marinade: 1/4 teaspoon salt, 1 level teaspoon cornstarch, a pinch each of sesame oil and pepper, 2 teaspoons egg white. Directions 1: Rinse and dry celery and carrots, cut into thick strips, and toss with marinade for 5 minutes. 2: Cut celery and carrot into strips; beat egg white well. 3: Wrap each piece of seaweed with fish fillet, celery and carrot, roll up and stick with cornstarch, then egg wash and breadcrumbs. 4, the fish fillet into the medium heat oil deep-fried until golden brown, remove. 5, can be dipped in juice or sweet and sour sauce to eat

What is the correct way to pickled fish? Please thank you

Raw materials: sauerkraut (available home brewed Sichuan kimchi in the large mustard), fresh fish (preferably less spiny fish), pickled red pepper (or with dried chili instead), ginger, chili pepper, spicy bean paste, pepper, pepper, vegetable oil, diamond powder, cooking wine. Practice: remove the fish scales, viscera, wash the fish head cut off, and then cut the fish body into thin slices, add wine, water, a small amount of salt, diamond powder will be fish slices well seasoned. Fish a large piece of pickled mustard greens out of the kimchi jar and cut it into strips one centimeter wide, half a centimeter thick and five centimeters long (including the leaves). Put most of a pot of water in a pot, break the ginger and put it into the pot, then add the fish head and peppercorns, put the pot on the stove and heat it until it boils, and keep it going for fifteen minutes. Then add pickled chili peppers, bean paste, chili noodles, pepper, vegetable oil to the soup, boil after five minutes and then put the fish fillets seasoned with diamond powder into the soup, and then cook for five minutes on the pot

Sauerkraut fish with what fish to do the most delicious please everyone Thank you

Sauerkraut fish is a famous Guandong specialties, which are tender and refreshing, appetizing and strengthening the spleen, sober and refreshing, and the soup is beautiful and suitable for the mouth. I hope you savor this unique dish. 1, generally with grass carp or black fish is good. 2, wash the fish, pay attention to wash the black membrane in the abdominal cavity. 3, cut off the fins... 4、Cut the fish into segments. 5, with the hand pressure on the fish section, the other hand to hold the knife against the fish spine along the upper edge of the push close to feel the position of the fish bone, and promptly adjust the direction of the knife... 6, remove the fish bone. Fish head to cut, sliced down the fish meat, and the rest of the fish bone ...... 7, put the slice down the fish horizontally, along the direction of the fish tail to the head of the fish with a knife one by one piece down, the thickness of each slice is about 5-7 millimeters or so. Here attention! The direction do not get reversed, or cook out of the fillet will be broken ~ ~

Hope to adopt

I want to give my wife to do pickled fish, how to ingredients ah? Please thank you

material carp 1 (1000 grams or so), 250 grams of aged pickled green sauerkraut. Accessories Egg white 1, 40 grams of mixed oil, 1250 grams of soup, 4 grams of salt, 3 grams of monosodium glutamate, 4 grams of pepper, 15 grams of cooking wine, 25 grams of pickled chili peppers, 10 peppercorns, 3 grams of ginger, 7 grams of garlic cloves. 1, the carp scales, gills, disemboweled, gutted and washed, with a knife to take off two fans of fish, split the head of the fish, money bone into blocks. Pickled green sauerkraut washed and cut into sections. 2, the frying pan on the fire, put a little oil hot, down into the pepper material, ginger, garlic cloves fried flavor, pour into the pickled cabbage stir-fry flavor, add soup to boil, under the fish head, fish bones, simmering with high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Then add salt, pepper and standby. 3, the fish oblique knife slices into 0.3 cm even knife fish slices, add refined salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste. 4, the pot of soup boiled flavor, the fish slices shake into the pot. With another pot into the oil heat, the bubble mange pepper stir-fried flavor, poured into the soup pot to cook for 1 to 2 minutes. To be fish slices break raw to cooked, add monosodium glutamate, pour into the soup pot is complete.

Is it good to eat pickled fish often? Please everyone Thank you

But I personally think that pickled fish is still good Oh!

Nanjing pickled fish practice pickled fish how to do delicious please God

Nanjing pickled fish practice pickled fish how to do delicious :sijimeishi./siji/shuichanyulei/166. pickled fish belongs to the Sichuan cuisine, known for its unique seasoning and unique cooking techniques. It is made from fresh grass carp and cooked with Sichuan pickles. Although this dish is a Sichuan folk home cooking, but widely spread. The meat is tender, the soup is sour and flavorful, slightly spicy and not greasy; the fish is tender and smooth. Pickled fish popular in the early 1990s, in large and small restaurants have its place, Chongqing chefs and push it to the motherland north and south of the Yangtze River, pickled fish is one of the beginning of Chongqing cuisine pioneer. Vegetable fish began on fishing boats in the river villages of Jiangjin, Chongqing. According to legend, the fisherman will catch the big fish to sell money, often sell the leftover small fish and riverside farmhouse for pickled vegetables to eat, the fisherman will be pickled vegetables and fresh fish in a pot of soup, I can't imagine that the taste of this soup is really some fresh, so some chicken hair store will be transplanted, supplying diners from the north to the south. Sauerkraut fish popular in the early 90's, in large and small restaurants have its place, Chongqing chefs and push it to the motherland north and south of the Yangtze River, sauerkraut fish is one of the pioneers of the beginning of Chongqing cuisine. Nanjing sauerkraut fish practice sauerkraut fish how to do delicious :sijimeishi./siji/shuichanyulei/166.

sauerkraut how to do the most delicious please everyone thank

sauerkraut stewed pork ribs First of all sauerkraut washed dry water into the frying pan and pork ribs first fried (pork ribs should be the first to use the water copied a little bit of 6 mature fished out) so that you can make the pork ribs to remove the smell of wakefulness! And also save time. In the small fire cook the big stick bone broth into the pot will be ribs and sauerkraut together, put ginger, garlic, scallions, dried chili peppers, spices, and so the soup in the pot completely into the milky white and sauerkraut flavor is also integrated into the time and then into the chicken salt, and so on completely melted after the pot can be released. The flavor is beautiful Try it