Dear, the weekend is coming, the frost is coming, the weather is getting cold. Let’s make a pot of hot and sour pickled fish. Warm, hot and sour appetizer, happy weekend at home to eat food.


1 Wan fish
500 Sauerkraut
300 Gram carrot
10 Milliliter peanut oil
10 Gram salt
1 Milliliter soy sauce
1 An egg
1 A star anise
1 Gram pepper
10 Keshengjiang
10 Gram garlic
20 Kexiang onion
20 Keganla Pepper
1 Keji powder


Step 1
Wash the WAN fish, separate the head, tail and bone, cut the fish into thin slices and marinate them with oil, salt and soy sauce respectively. The fillets need to be marinated with eggs to make them smoother;

Step 2
Wash and cut sauerkraut, peel and slice carrots, chop half of dried chili peppers and leave half of them in pieces;

Step 3
Boil with water, add fish bone, carrot, star anise, ginger, garlic, pepper, chicken powder, pepper (half) to boil;

Step 4
Hot pot, pour oil, put the fish head and tail into the pot, add ginger and garlic to fry until golden yellow, then start the pot;

Step 5
Hot pot, saute sauerkraut without oil, remove the sour water and start the pot;

Step 6
Add fish head, fish tail, sauerkraut into the pot and simmer over low heat for 6 minutes;

Step 7
Change to high fire, put in eggs marinated fish, to a piece of a piece to add, can't stick, high fire for 1 minute, turn off the fire put salt;

Step 8
Hot pot, pour oil, stir fry scallion, garlic, ginger, dry pepper;

Step 9
Pour the sauteed oil into a large bowl of sauerkraut fish to enjoy.