Fish head and pickled cabbage stewed with vermicelli

Overview

I have eaten a dish before, fish head in casserole with tofu and stewed in vermicelli. Hey, with a little transformation, the taste is indeed a surprise. My daughter, who has never liked pink skin, said it is delicious. I hope you like it too.

Tags

• hot dishes
• balsamic vinegar
• chicken essence
• chives
• cooking wine
• edible salt
• fish head
• garlic
• old soy sauce
• pink skin
• sauerkraut
• star anise
• white sugar
• zanthoxylum bungeanum
• green pepper
• red pepper

Ingredients

Steps

1. 1 Clean the fish head and cut it into pieces.

   

2. 2 Have ingredients ready. Cut the red and green peppers into small pieces and add them to the green onion leaves, garlic, onion root and star anise, and Sichuan peppercorns. I didn’t remember to pick it up until I took the photo. Hee

   

3. 3 Wash and cut the sauerkraut into small pieces, and soak until the vermicelli becomes crispy.

   

4. 4 Add oil to the pot and sauté the shallot root, star anise, red pepper and Sichuan peppercorns over low heat.

   

5. 5 Fry the fish head until both sides are slightly brown.

   

6. 6 Add appropriate amount of water and add sauerkraut.

   

7. 7 After boiling, add dark soy sauce, balsamic vinegar, sugar, cooking wine, chicken essence, and salt and simmer over medium-low heat for about 15 to 20 minutes.

   

8. 8 Add vermicelli. Stew until the vermicelli is cooked.

   

9. 9 Add red and green pepper cubes and green onions, simmer for about two to three minutes and then serve.

   

10. 10 Like it? Sour, spicy and fresh.