Chongqing Poached Fish with Chinese Sauerkraut
By VicentaLakin
Recipe Recommendations
- silver carp
- tofu 250g
- bamboo shoots 200g
- sauerkraut 300g
- dried chili 50g
- pepper 20g
- laojiang 50g
- garlic 50g
- Spicy bean paste 100g
- lard 100g
- vegetable oil 50g
- cooking wine 100g
- salt 20g
- white pepper noodles 20g
- chicken essence 10g
- shallots 20g
Steps for Chongqing Poached Fish with Chinese Sauerkraut
1
Slaughter silver carp, remove gills and viscera, and wash.
2
Cut silver carp into sections, add salt, pepper, ginger, white pepper, chicken essence, and cooking wine to taste for 30 minutes.
3
Cut tofu into slices and boil it for 3 minutes.
4
Wash the bamboo shoots, cut them into sections, and boil them with water for 5 minutes.
5
Add vegetable oil after heating the pan, and add lard after cooking. After heating the oil, add sauerkraut and stir-fry until done.
6
Add dried peppers, pepper, ginger, and garlic.
7
Then add spicy bean paste and stir fry until fragrant.
8
Add water and boil to make soup.
9
Add fish head to make soup.
10
Add the fish pieces.
11
Add bamboo shoots and tofu.
12
Bring to a boil and cook for 3 minutes, turn off the heat, sprinkle with chopped green onion and white pepper noodles, and boil the fish with pickled cabbage and ready.Chongqing Poached Fish with Chinese Sauerkraut Make Tips
1. When making boiled pickled fish for the first time, you can use boiled fish seasoning instead of spicy bean paste.
2. Don't cook the fish for too long, otherwise the fish will be cooked and the meat will become old.
2. Don't cook the fish for too long, otherwise the fish will be cooked and the meat will become old.