Sauerkraut and crucian carp fat intestine soup

Overview

The fat intestines of our own pigs, the crucian carp in our own fields, and the sauerkraut we pickled in our own house collide to create this pickled cabbage, crucian carp and fat intestine soup, which is absolutely nutritious and appetizing.

Tags

• soups
• chicken essence
• crucian carp
• fat intestine
• ham sausage
• msg
• old ginger
• onions
• sauerkraut
• spices
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Wash the sausage, boil it with spices, salt and water for 50 minutes, then cut into pieces and set aside; slice the ham sausage and set aside; slice the sauerkraut and cut the ginger in half and smash; cut the green onions into chopped green onions.

   

2. 2 Fry crucian carp until golden brown and set aside.

   

3. 3 Then heat a casserole, add an appropriate amount of lard, add a few peppercorns, and fry the chopped ginger until fragrant.

   

4. 4 Then put the fried fish in, add 90% of the water to boil, cover and simmer over low heat until the soup turns white.

   

5. 5 Add the fat sausage, ham sausage and sauerkraut and cook for a few minutes. Add salt, a little chicken essence and MSG to taste.

   

6. 6 Sprinkle with chopped green onion before serving. When eating, you can use spicy oil as a dipping sauce.