Today, at the instigation of LG, I enthusiastically copied a legendary brand Sichuan cuisine... Pickled fish...
The first reason why it is called a shanzhai is because I am an out-and-out southern Fujian, haha... I actually don't know anything about Sichuan cuisine; the second reason is that people use serious pickled cabbage fish such as grass carp, mandarin fish, etc., and have to be cut into slices... However, I just took a big shark to do it... ORZ... Fortunately, the taste is not bad...
Haha... Stop talking, serve the food ~~
Shanzhai pickled cabbage shark nuggets
Recipe Recommendations
- sauerkraut appropriate amount
- pickled pepper a small handful
- Jiang appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sour and salty
- cook
- ten minutes
- ordinary
Steps for Shanzhai pickled cabbage shark nuggets
1
The ingredients are shark nuggets, pickled cabbage and a small handful of pickled peppers. Taste the fish pieces with salt, cooking wine and ginger first.
2
First fry ginger and garlic with hot oil, then add pickled peppers and pickled cabbage and stir-fry them ~ The smoke is full of smoke.
3
Then add the stock... Bring to a boil.
4
Pour in the shark pieces and cook.
5
Cook and cook... Remove the seasoning from the pan, pour it into a bowl, and sprinkle with a little white sesame seeds.
6
Then add the chopped green onions... Pour hot oil on it... Finished product.