Home-style Fishball Suan Cai Hot Pot Recipe

　　Fish balls Sauerkraut Wok

The same ingredients are prepared in different cookware, especially clay pot,the taste will be vastly different, believe it or not. Here introduced "Fish Ball Sauerkraut Clay Pot", the sauerkraut used is from Northeast China, which means large napa cabbage that has been pickled. The classic Northeast Chinese dish "Boiled Pork in Hot Broth" cannot do without this type of sauerkraut.Main ingredients: Sauerkraut, fish balls, dried shrimp Seasonings: Salt,MSG, star anise, chopped green onion,

ginger

Steps:First, take a piece of sauerkraut and thinly slice it lengthwise, generally 2-3 slices. Then, cut it crosswise.This slicing method can make the sauerkraut threads finer.

Put the sliced sauerkraut in a bowl, rinse with cold water twice.

Squeeze out the excess moisture and set aside.

Chop the green onion and ginger. Rinse the dried shrimp and soak it for 10 minutes. Layer the ingredients into the clay pot: place a star anise at the bottom first.

Then, add the chopped green onion and ginger.

Add the prepared sauerkraut.

Arrange the fish balls along the edge of the clay pot in a circle.

Place the dried shrimp in the center, adding the soaking water as well.

Put it on the gas stove and add an appropriate amount of water or broth.

Bring to a simmer for 10 minutes over low heat.

Add salt and MSG for seasoning. Turn off the flame when done.

Place a heat-resistant mat before serving.

Proof in pictures

Tips:Do not use hot water to wash sauerkraut; cold water helps preserve its sourness. During cooking, always use low heat and let it simmer just barely.13. Season with salt and monosodium glutamate, then turn off the heat.

Place a heat-resistant pad before serving.

[With Pictures for Proof]

Tips:

1. Acidified vegetables should not be washed with hot water; cold water can preserve their acidity.

2. When cooking, use low heat until just simmering.