Boiled Fish with Pickled Cabbage and Chili
Introduction:
Production steps:
Step 1: heat the oil in the pot for 60% heat, stir fry the pepper, ginger and garlic slices to get the flavor, and then stir fry the pickled sauerkraut for about half a minute.
Step 2: add soup or water, bring to a boil, add fish head, fish bone and cooking wine, and simmer for about 10 minutes.
Step 3: pour into the soup pot and bring to a boil. Shake up the fillets and put them into the pot one by one.
Step 4: at the same time, wash the frying pan and put it on the fire. Heat the oil to 60%. Add the pickled pepper and stir fry it over low heat.
Step 5: pour the pickled chili into the pot of sauerkraut fish.
Step 6: continue to cook for about one minute, add chicken essence, stir well, and then remove.
Step 7: Sprinkle with Scallion after boiling.
Materials required:
Fresh fish: one
Pickled sauerkraut: right amount
Pickled pepper: appropriate amount
Zanthoxylum bungeanum: right amount
Ginger: right amount
Garlic: right amount
Scallion: right amount
Cooking wine: moderate
Chicken essence: appropriate amount
Note: wash the killed fish, be sure to wash the black film in the belly of the fish, chop off the fins and cut off the head.
Production difficulty: ordinary
Process: boiling
Production time: half an hour
Taste: Original
Chinese PinYin : Suan Cai Yu
Boiled Fish with Pickled Cabbage and Chili
Quick marinated chicken feet. Kuai Su Lu Ji Zhao
Summer cool mixed vegetables -- cucumber and potato shreds. Xia Ji Qing Liang Ban Cai Qing Gua Tu Dou Si
Cheese and minced pork bun. Zhi Shi Rou Song Bao
Fried noodles with sauce in June. Liu Yue Xian Zha Jiang Mian
Steamed eggs with meat cake. Fei Qin Zou Shou Pian Rou Bing Zi Zheng Dan