Sauerkraut hot pot practice:

Preparation materials: 1 big Wan fish, 1 package of sauerkraut, oil, salt, 2 spoons of Laogai Ma, 1 spoon of bean paste, cilantro, ginger, hot pot vegetables, green onion.

Steps:

1, big Wan fish chopped pieces, pickled fish seasoning 1 package.

2, the fish bone and fish meat separated and washed, fish meat oblique knife cut into thin slices, fish bone chopped into small pieces.

3, fish slices add appropriate amount of white wine, oil, starch, salt, pepper and ginger mix well, marinate and set aside.

4, fish bones and fish head with a spoonful or two of white wine wipe evenly deodorized, pan oil hot pan, the fish head fish bones down into the two sides of the slightly sautéed, frying good sheng up standby.

5, the pot of oil, into the ginger and garlic, 2 spoons Lao Ganma, 1 spoon of soybean paste, stir fry red oil.

6, and then pour into the pickle stir fry well.

7, add enough water, boil over high heat.

8, when the water boils add fish head and fish bones to cook for a few minutes, and then put some salt (fried fish head and fish bones, less fishy, soup will be more fresh and thicker).

9, the pickled fish soup into another small round pot shabu-shabu hot pot with, add cilantro to enhance the aroma.

10: After the soup is cooked, put the fish fillets into the pot and eat.