Exclusive Grass Carp and Pickled Cabbage Soup

Name: Exclusive Grass Carp and Pickled Cabbage Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 500 g Grass carp; a few slices Ginger; to taste pickled vegetables; 2 g Salt; 8 ml light soy sauce; to taste Corn oil; to taste Yellow wine; 1 tbsp Lao Gan Ma; a pinch chicken essence

Grass carp pieces marinated in rice wine and soy are pan-fried, then simmered with pickled cabbage and doubanjiang for a tangy, spicy, appetizing soup.

20 minNewMedium Soups Boil Sour Spicy

Instructions

1
Cut fresh grass carp into small pieces, marinate with yellow wine, Lao Gan Ma, light soy sauce, and salt for a while and set aside.
2
Heat the oil in a pan, pour in the corn oil, then add the fish pieces and fry until both sides are slightly yellow.
3
One large spoon of Doubanjiang, chopped green onions set aside
4
Cut the pickled vegetables into pieces and set aside
5
Heat the oil in a wok until it is about 60% hot, then add the corn oil. Add the sauerkraut and ginger slices and stir-fry for a few minutes.
6
Pour in boiling water and add the fish pieces
7
Boil on high heat for 5 minutes, add a little salt and a little chicken bouillon, then remove from heat.
8
Sprinkle chopped green onions on the surface, and the perfect sauerkraut fish soup is ready to serve!
9
Pour it into a bowl, finished product in picture two!