Pickled fish should be a specialty of Sichuan, but now it is a delicious dish that can be eaten all over the country. As long as you have a bag of pickled cabbage fish ingredients and a fresh fish, you can have a delicious meal, which will make people have endless aftertaste. The more you eat the pickled cabbage fish, the more addictive it becomes.
There is no need to consider the issue of authenticity or not. As long as you feel that you have eaten well, the delicious food is the last word, right?
fish with Chinese sauerkraut
By TristonWolff
Recipe Recommendations
- black fish a
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pickled pepper a little
- hot and sour
- stewed
- three-quarters of an hour
- ordinary
Steps for fish with Chinese sauerkraut
1
Ingredients: A bag of pickled cabbage fish with full ingredients, a black fish, green onions, ginger and garlic, and a little pickled pepper.
2
Slaughter and clean the black fish, remove the fish head, and then remove the knife from the back of the fish and slice the fish from the fish bones into two pieces, leaving the fish bones ready for use.
3
Take one piece, insert the knife obliquely and slice the fish from the skin into thin slices.
4
......
5
Cut the fish bones into small pieces.
6
Use white wine, sugar, salt, pepper, starch, and egg white to stir well.
7
Pour oil in a frying pan and first use oil to remove fish heads and bones.
8
Add water to the saucepan, add fish heads, fish bones, onions, ginger, and white wine, and simmer for 15 minutes.
9
Reheat the frying pan to the oil, saute the chives, ginger and garlic, shredded pickled peppers, add the bean paste in the seasoning bag and saute until fragrant.
10
Add the pickled cabbage and continue to stir until you smell the sauce aroma of the pickled cabbage.
11
I saw that the fish soup had been boiled until it was white.
12
Add the stir-fried cabbage and continue to simmer for 15 minutes.
13
To taste the taste, add seasoning bags as appropriate, then pour the fish slices in, and gently push them aside with chopsticks.
14
Add some Zanthoxylum oil, chili oil, and sesame oil to a wok, heat and pour on the pickled cabbage fish, sprinkle with some coriander.