How to cook fish head stewed with pickled cabbage and konjac

When you see other people’s tables filled with delicious food every day, you may become particularly greedy. At this time, you will definitely complain that you or the people around you can't cook. In fact, you can learn to cook by yourself. It is not as difficult as you think. Here is an introduction to the method of stewing fish head with sauerkraut and konjac. Start learning it now.

1. 1 fish head, some pepper and light soy sauce

2. Cut konjac into strips and blanch for later use

3. Chop sauerkraut and pickled pepper, slice ginger and garlic

4. Fry the fish head in a hot pan until golden brown and set aside

5. Leave some oil in the pan to sauté pickled pepper, ginger and garlic

6. Add pickled cabbage and stir-fry until fragrant, then add broth or water and bring to a boil

7. Add konjac and cook for about five minutes to make it tasty

8. Add the fried fish head and continue cooking for five minutes, then season with chicken essence. Sauerkraut has a salty taste, so you can add salt according to your taste.

9. Finished product

After reading the detailed introduction of fish head stewed with sauerkraut and konjac, I believe you can’t wait. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.