Do you know the secret to making sauerkraut and fish soup?

It didn’t matter that I was free at home on Sunday, so I went shopping with my husband in the mall system and bought some fruits and vegetables, as well as some snacks. The biggest thing I wanted to get in one night was a pack of sauerkraut.

I don’t know if you like it or not?

Generally speaking, sauerkraut has a kind of temptation to me. I think it is delicious and delicious, so I have to eat it every three to five times.

There are many ways to eat sauerkraut. It happened that my husband went to the wet market this morning and bought a fish, so he simply made sauerkraut fish. The soup is fresh and the fish is tender, spicy and refreshing. When you bite it, it satisfies your hunger and satiates your hunger. It is also comfortable.

A portion of pickled fish in a restaurant is a bit expensive. If you prepare the ingredients well and prepare it yourself at home, you can save half the cost, and you can eat it with peace of mind.

There is absolutely no difficulty in making pickled fish at home, but if you want to make special delicacies or try to master some tricks, your attitude will ultimately determine success or failure.

Today, I would like to recommend some tips for making pickled fish. Friends who are interested can take a look.

There are techniques for making pickled fish. Keep these 7 points in mind. It will taste delicious and not as bad as restaurants.

Tip 1: Choose the right ingredients. In fact, any fish can be used to make pickled fish. But if you have children and the elderly at home, it is best to choose pangasius, longli fish, and Qingjiang fish, which have fewer bones.

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Tip 2: The fish must be fresh. When slaughtering, the blood should be drained cleanly and the fish teeth and black membrane in the belly should be removed. These things have a strong fishy smell.

Tip 3: When cutting the fish into slices, it should not be too thin or too thick. If it is too thin, the stewed meat will be easily aged. If it is too thick, it will not be easy to absorb the flavor. In addition, the fish

and fish bones must be extracted.

Tip 4: Before marinating the fish, be sure to remove the mucus on the surface and keep the environment tidy, because such mucus has a strong fishy smell and will also make the fish difficult to absorb.

Tip 5: When marinating the fish, remember to add one or two egg whites. Egg whites can increase the tenderness of the fish.

Tip 6: It is best to boil the sauerkraut with water for 2 minutes in advance to better balance the oxidant level of the sauerkraut.

In addition, when frying the sauerkraut, it must be fried until there is no moisture before proceeding to the next step. This can ensure the crispy taste of the sauerkraut.

Tip 7: Before putting the fish bones into the pot, they must be cooked to a light brown color, and boiling water must be used after boiling. In this way, the fish head soup can be full of color, fragrance and no fishy smell.