Health benefits
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Big head fish ( 1 ) | Sauerkraut ( A pack ) |
Tofu ( A piece ) | Ginger ( 4 pieces ) |
Garlic (appropriate amount) | Cilantro ( Two roots ) |
Dried chili peppers ( 4 roots ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | Pepper (appropriate amount) |
How to make pickled cabbage, tofu and fish head soup
1.Cut the fish head, clean it and dry it.
2. Slice tofu and set aside.
3. Cut the sauerkraut into large pieces and put them on a plate.
4. Slice the ginger, flatten the garlic, and cut off the coriander.
5.Put a little oil in the pot, saute the ginger slices until fragrant, remove and set aside.
6. Add the fish head and fry until the skin is golden.
7.Turn over and fry for a while, remove and set aside.
8.Put oil back into the pot and sauté the chili peppers over low heat.
9. Add garlic and saute until fragrant, then stir-fry sauerkraut.
10. Stir-fry the sauerkraut to dry up the water and add the fried fish heads.
11. Pour in about a pot of boiling water, cover the pot and simmer the fish soup.
12.After the fish soup boils, add tofu and cook for ten minutes over medium heat.
Add appropriate amount of salt and pepper to taste and turn off the heat.
13.Sprinkle with coriander when serving.
Tips
The fish head is first fried in oil until fragrant, then poured into boiling water and simmered, so that the soup will be milky white and fragrant.
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