fish with Chinese sauerkraut
Ingredients: salt,onion,black fish,onion,Jiang,vinegar,sugar,oil,wine,Pi County bean paste
Recipe Recommendations
- black fish art. 2
- onion one
- Pi County bean paste 100g
- vinegar 3 two
- onion 1 piece
- Jiang 5-6 sheet
- salt 20g
- sugar a tablespoon
- wine 40ml
- oil 200ml
- slightly spicy
- stewed
- an hour
- ordinary
Steps for fish with Chinese sauerkraut
1
Preparation: Remove the scales of the fish, remove the five internal organs, and clean it.
2
Cut the fish into one-inch square pieces.
3
Cut the green onions into sections.
4
Cut the onions into strips.
5
When the oil is 80% hot, put the fish pieces into the oil, fry the fish skin and roll them out.
6
Leave a little oil in the pan, stir-fry the onions and ginger until fragrant, add the Pi County bean paste, stir-fry, add sugar, wine, and vinegar.
7
Add 500ml of water, add fish pieces and onions to stew.
8
Simmer for 40 minutes and serve.