Materials

Salmon head 675g

5 cloves garlic

1 mushrooms

1 mushrooms

Carrot 50g one piece

Sauerkraut 50g

Sour bamboo shoots 50g

Chili powder appropriate amount

Edible oil 30mL

Salt as appropriate

Chicken essence appropriate amount

Cooking wine 15mL

Kohlrabi appropriate amount

How to make spicy and sour salmon head soup

Cut carrots, mushrooms, shiitake mushrooms, and pickled bamboo shoots into thin strips. Slice garlic. Dice the pickled cabbage and cut the fish head in half.

Put the chili noodles in a small bowl, heat the oil and pour it on, leaving about 10mL of oil in the pot, add the garlic and sauté until fragrant, fry the carrots until red oil comes out, add the mushrooms and shiitake mushrooms.

Add a small amount of water, then add pickled cabbage, pickled bamboo shoots, fish head, then water almost covers the fish head, add cooking wine, salt, chicken essence, and the previous chili oil. After simmering, simmer for 30 minutes before serving.