condiments

1020 127: bighead carp, 105030 1: tofu,

condiments

10306 15: sauerkraut,107010/:salad oil, onion, 1030239: ginger,

condiment

: starch, 1070224: Zanthoxylum bungeanum, 1070 123: sesame oil, 1060203: Jiang rice wine,

Production steps

1 Pork ribs of bighead carp (please ask the boss to handle them when you buy them), and wash them for later use. Drain and marinate with salt for a while.

2 pickled sauerkraut is washed and cut into strips. Wash ginger, onion or radish, slice ginger and cut onion into chopped green onion.

Soak tofu in clear water and cut into thick slices.

Add the right amount of oil to the pot and bring to a boil. Spread a thin layer of corn starch evenly on the fish head, fry on both sides, add a little rice wine, water and ginger slices, cover, and cook the soup until it is milky white with high heat.

5. Add tofu and sauerkraut and stew 15 minutes.

After the tofu is tasted, sprinkle with pepper and sesame oil, because the sauerkraut is already salty, so I don't add salt. The soup was fresh, so no chicken essence was added. This may be to my taste. Put it in a soup bowl and sprinkle with chopped green onion or radish.