How to cook fish head with kimchi and taro

You will definitely feel happy if there is hot, sweet and delicious meal waiting for you when you come home from get off work every day. Well, now I will teach you how to make the dish of kimchi, taro and fish head stew.

1.1 Add a few drops of cooking wine, fry slowly over low heat until the surface of the fish head is golden brown

2.2 Pour a little oil into the pot. When the oil is hot, add two slices of ginger and sauté them for a while. Then put the fish head in.

3.1 Fire! Remember to boil it over high heat

4.2 Add three bowls of hot water

5.1 At this time, you can prepare taro and sauerkraut. Peel the taro and cut into dice. Wash the pickled cabbage with cold water, squeeze it dry, and cut it into small pieces.

6.2 Cover the pot and continue to boil over high heat. If you are afraid of overflowing, you can move the lid a little bit.

7. Open the lid and put the taro in

8. Then add the sauerkraut segments and a spoonful of salt. Turn to medium-low heat and cook for half an hour until the taro is soft.

9. Marinate the fish fillets with white pepper, salt and a little cooking oil in advance. When the taro is cooked soft, you can blanch the fish fillet.

10. After the fish fillets are put into the pot, just count to 10 and then turn off the heat. The fish fillets will be very tender.

11. Cut the fresh chives into small pieces, sprinkle them on the surface, and you can serve it.

After reading the editor’s detailed analysis of the kimchi, taro and fish head stew, do you want to try it? But if you want to make it delicious, it depends on your own ability.