When we make sauerkraut and tofu stewed fish head at home, we will first prepare fresh ingredients, the freshness of the ingredients is the most important thing. The freshness of the ingredients is the most important thing. It determines the final evaluation of the flavor of your dish.

Because we make our own pickles at home, the ingredients are all readily available. But the practice may be a little different, you can give you a lesson.

The first step is to stir the spices earlier. Onion, ginger, garlic and so on. My mom would stir in some dried chili peppers before adding them to the pot.

The second step is to add water to the sauerkraut. Cool the water and bring it to a boil. This is the time to add the fish head to the pot. The fish head should be initially processed, deodorized and cleaned.

The third part is to add the tofu when this pot of soup is about to boil. Cut the tofu into tofu blocks in the boiling pot, in the smothering for a while on it. If the tofu is tender, don't put it in the pot too early, if it's old tofu, just cook it for a little longer.

Finally, seasoning can be done. A pot of fresh and delicious sauerkraut and tofu stew fish head is completed. If you don't have tofu, fans are also a good choice!