Fish in Sour Soup(suan tang yu )

Fish in Sour Soup

Introduction:

"Sichuan pickle is made from Chinese cabbage or Chinese cabbage and other seasonings, after soaking and fermentation under the action of Lactobacillus. What's amazing is that after the pickled and pickled cabbage is converted into sour cabbage, it changes the original characteristic that once cooked, it becomes rotten. It not only becomes resistant to cooking, but also the dishes cooked by it become crisp, tender and delicious. Its unique sour flavor can attract people's appetite. Egyptians like to eat sauerkraut since ancient times. In traditional recipes, there are more than ten kinds of sauerkraut recorded. Today's Egyptians still continue this dietary custom and favor pickled vegetables. People in northern China prefer to eat sauerkraut, among which the famous northeast dishes are sauerkraut fried vermicelli, sauerkraut channeled white meat, sauerkraut blood tofu, sauerkraut can also be used with hot pot, with unique taste. Generally, pickled sauerkraut is the best when it's not winter after frost falls in autumn

Production steps:

Materials required:

Carp: one

Shredded scallion: right amount

Ginger slices: right amount

Sichuan pickles: 500g

Edible oil: 150g

White pepper: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Suan Tang Yu