Yellow spicy diced sour soup

Prepare onions, ginger, garlic, aniseed, lantern chili sauce and other ingredients. Cut and set aside.

Cut the green chili peppers into small pieces, remove the seeds, put them in a wok without adding any oil, and fry them until tiger skin lines appear on both sides. Let cool naturally and set aside. Wrap the garlic and press lightly on the chopping board to flatten it. Add to the garlic and mash together with the cooled green chilies and set aside in a small bowl.

First add 2g of salt to the bowl, heat the pot, add rapeseed oil and salad oil. Heat it up, pour it into the bowl of pounded green chili, mix well and set aside.

Cut the sauerkraut and stir-fry it in a pot to remove the earthy smell. After frying, put it out and set aside.

Heat the pot and add a small amount of rapeseed oil. Heat the oil and stir-fry the homemade green chili sauce and lantern chili sauce until fragrant. Add onions, ginger, aniseed and incense.

Add sauerkraut. Stir thoroughly and add some cooking wine to remove the peculiar smell from the sauerkraut.

After the sauerkraut is fried, add boiling water and make the soup thick. Add sugar and white pepper for freshness.

Prepare yellow chili dices, wash and set aside.

After the pot boils, reduce the heat to low and simmer for 10 minutes. The ingredients in the soup blend with each other and borrow flavors. After 10 minutes, add the yellow chili dices.

After the pot is boiled, change to a casserole and simmer for 5 minutes and then turn off the heat. Serve.

A pot of sour and delicious fish in sour soup is ready, ready for a feast.

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