Pickled cabbage fish began as a fishing boat in Jiangcun in Jiangjin, Chongqing. It is rumored that fishermen sell the big fish they catch for money, often exchanging the leftover small fish with farmers along the river for acid.
The close-up (20 photos) dishes were eaten. The fishermen boiled soup with pickled cabbage and fresh fish in one pot. Unexpectedly, the taste of the soup was really delicious, so some chicken feather shops transplanted it and served it to diners from south to north.
fish with Chinese sauerkraut
By SamSanford
Recipe Recommendations
- black fish a
- sauerkraut a pack
- egg white of 2
- ginger slices appropriate amount
- garlic appropriate amount
- onion appropriate amount
- white sesame appropriate amount
- red pepper appropriate amount
- salt appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- hot and sour
- cook
- an hour
- ordinary
Steps for fish with Chinese sauerkraut
1
Sliced fish slices, fish bones, and pickled cabbage.
2
Add salt, cooking wine, pepper, egg white, and starch to marinate the fish slices for 20 minutes.
3
Heat the oil in the pan, add onion, ginger, and garlic slices and stir-fry until fragrant, add the fish bones and stir-fry until color changes and serve for later use.
4
Soak kimchi in water for 10 minutes, squeeze dry, and cut into shredded strips.
5
Put the oil in the pan and heat it up, add mashed garlic and dried pepper strips and stir-fry until fragrant.
6
Add shredded cabbage and stir fry.
7
Add the fish bones, add water and cook together.
8
Pour the cooked fish bone soup into a bowl.
9
Boil water in the pot, put the fish slices in, separate them with chopsticks, turn off the heat after cutting off, and fish out.
10
Place the fish slices on the pickled cabbage fish bone soup.
11
Sprinkle mashed garlic and red pepper sections on the fish slices, and pour hot oil in the pan on the fish slices.
12
Finally, sprinkle with white sesame seeds and cumin powder.