[Sichuan cuisine] - sauerkraut fish(chuan cai suan cai yu )

[Sichuan cuisine] - sauerkraut fish

Introduction:

"Sauerkraut fish has always been our favorite, especially the sauerkraut and tender fillets in it..."

Production steps:

Step 1: separate the fillet from the bone.

Step 2: put scallion, ginger and salt into the fish fillets, use sweet potato starch to remove the fish glue, leave for 30 minutes, open the bag of pickled cabbage and set aside.

Step 3: heat peanut oil in the pan, add pepper, dried pepper, scallion, ginger and garlic, then stir fry with pickled cabbage.

Step 4: add water, then add fish bone and head, cook for 20 minutes, add in vermicelli, cook for a while, add pepper, salt and chicken essence to taste.

Step 5: then fish into the basin, and then put in the fish, boil, even soup into the basin (so as to prevent the fish from breaking), put shallot powder and dry pepper on the top.

Step 6: start the pot again, heat the peanut oil, and pour it on the green onion and pepper.

Step 7: sour and spicy Sichuan cuisine - pickled fish is ready.

Step 8: tender fillets are delicious.

Step 9: and the fans are delicious.

Materials required:

Grass carp: 1

Sauerkraut: 1 Pack

Scallion: right amount

Ginger: right amount

Garlic: 4 cloves

Fans: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Pepper: right amount

Note: 1. Be sure to use sweet potato starch, so that the fish is not easy to break. 2. The last step is very important, fragrant depends on the hot oil

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Chuan Cai Suan Cai Yu