Sauerkraut and crayfish

Overview

I often cook pickled fish, and I also try cooking pickled lobster. The soup is made from fish bones, and the fish bones are fried in rapeseed oil. The fish bones fried in rapeseed oil are very fragrant, and the soup is milky white. When used to cook lobster, the fragrance of the shrimp is greatly enhanced, and the color is also very beautiful.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• students
• beer
• chili
• garlic
• ginger
• lobster
• millet pepper
• onions
• pepper
• sauerkraut
• sesame
• zanthoxylum bungeanum
• fish bone
• salt

Ingredients

Steps

1. 1 Soak the sauerkraut in water

   

2. 2 Add two slices of ginger and pour in AE rapeseed oil

   

3. 3 Add fish bones

   

4. 4 Fry until golden brown

   

5. 5 Add boiling water, half a can of beer, 3 grams of salt, and three millet peppers at one time

   

6. 6 Simmer over low heat for half an hour

   

7. 7 While making the soup, start chopping pickles and washing lobsters

   

8. 8 Pinch the bottom of the second big foot so that the lobster cannot move and is at your mercy

   

9. 9 Cut along the head at a 45-degree angle below the eyes

   

10. 10 Use a toothpick to pick out the sandbag

    

11. 11 Pull out the shrimp thread from the middle of the tail

    

12. 12 Rinse five or six times in clean water

    

13. 13 Ingredients are ready

    

14. 14 Add to pan and stir-fry until fragrant

    

15. 15 Add the lobster and stir-fry until the shell turns red

    

16. 16 Add sauerkraut

    

17. 17 Stir well and add three grams of salt and half a can of beer

    

18. 18 Add the cooked fish soup and cook on high heat for ten minutes and on low heat for fifteen minutes

    

19. 19 Remove from the pan and sprinkle with green onions and sesame seeds