fish with Chinese sauerkraut
By DameonMurray
Ingredients: chicken essence,salt,cooking wine,onion,garlic,starch,pepper,laojiang,pickled chili,fresh fish
Recipe Recommendations
- fresh fish a
- starch two tablespoons
- pickled chili eight
- laojiang a small piece
- salt a spoonful
- pepper About twenty pills
- garlic half a
- onion si ke
- cooking wine two spoonfuls
- chicken essence a spoonful
- hot and sour
- other
- ten minutes
- simple
Steps for fish with Chinese sauerkraut
1
1. Put the oil in the pan and heat it to 60% heat, add pepper, ginger slices, and garlic slices to stir-fry until fragrant, then add shredded pickled cabbage and stir-fry for about half a minute.
2
2. Add soup or water, bring to a boil, add fish heads, fish bones, and cooking wine and cook for about ten minutes.
3
3. Pour into the soup pot and bring to a boil, shake the fish slices and place them into the pot one by one
4
4. At the same time, wash the frying pan and place it on the heat, add the oil and heat until 60% heat, add the shredded peppers and stir-fry over low heat to create the fragrance (those who like spicy food can add two tablespoons of oily peppers and stir-fry together at this time).
5
5. Sprinkle the pickled peppers in the frying pan into the pan where the pickled fish is cooked.
6
6. Continue to cook for about one minute, add the chicken essence and stir well before starting the pan.
7
7. Sprinkle with chopped green onion after taking out the pan and serve!