Fish head and pickled cabbage in casserole-You Are Foodie

By Marcus
24

Fish head and pickled cabbage in casserole

Fish head and pickled cabbage pot is full of home flavor.

Main Ingredients

Broccoli A moderate amount of
Corn flakes A moderate amount of
mushrooms A moderate amount of
Thin bamboo shoot appropriate amount
Thick sliced tofu 75g
Konjak shreds 50g
Northeast Chinese sauerkraut 100g
Fathead fish head 500g

Auxiliary Ingredients

salt A moderate amount of

1. Fry the fish soup before stewing. The soup is milky and tastes better2. Add half a cup of soybean milk during stewing to effectively remove the fishy smell

Step 1 . Choose the fat head fish with fat and tender meat and fewer bones, and cut the fish head several times

Step 2 . Pour the oil into the pot. When the oil temperature is 6 or 70%, put the fish head into the pot, fry it until both sides are golden, and remove it for standby

Step 3 . Take a casserole, pour boiling water into it, put the fried fish head into the pot and stew it a little

Step 4 . Add green onions, ginger slices, bamboo shoots, cornflakes, northeast pickled cabbage, vermicelli, thick tofu, mushrooms, broccoli, put them into the pot, sprinkle some medlar, and put some ingredients according to your preferences

Step 5 . When stewing, you can add half a cup of soybean milk to make the fish soup taste stronger and remove the fishy smell of fish head at the same time

Step 6 . Finally, cover the pot and bring it to a boil over a high fire. After that, adjust it to a low fire and simmer slowly

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