Garlic moderate

Red chili 2, remove the seeds inside

Sauerkraut three taels or so, preferably Teochew-produced savory

Ginger moderate, cut into julienne ginger

Cilantro two or three small

Sauerkraut stewed baby sharks practice

First of all, the ginger julienne ginger, garlic, chili pepper, sauerkraut auxiliary ingredients are ready. Shred the ginger and mince the garlic

The chili pepper is kind of cool in this position

Cut the sauerkraut into small strips

Cut the baby sharks into small pieces

Split the fish in half along the center spine and cut it into strips.

Looking good

Heat the oil, then put the garlic and ginger down to stir-fry for a while, and when the garlic turns golden brown, then put in the pickled vegetables and shredded chili peppers. Stir fry two minutes or so on high heat to the flavor of the pickled vegetables and then put the shark to stir fry, and then fiercely stir fry more than three minutes or so, and then put half a bowl of water to go, cover the lid of the pot on medium heat and simmer until the water is almost dry until (so that the fish to enjoy absorbing the flavor of pickled vegetables soup). First test the flavor add the right amount of salt and then you can start the pot. Then put a few strips of cilantro on it. The color and flavor are all complete!

Tips

1, Chaoshan salted cabbage itself is a little salty, you need to soak, soak away some of the salt, about half an hour or so, and finally put the salt when you want to try the taste before putting to avoid too salty. 2, small shark must be fresh, meat is delicious. 3, oil with lard will be more fragrant.