This boiled pickled fish is a slightly spicy version that is adapted to your child's taste. The sauerkraut is crispy and palatable, the fish is smooth and tender, the sauerkraut is perfectly combined with the fish, and the sourness is delicious! Spicy and micro-sweet, slightly spicy and not greasy, can be called a classic Sichuan-style home-cooked dish. The use of boiled fish meat can not only increase appetite, but also supplement high-quality protein and fatty acids, vitamins, iron and other nutrients.
The grass carp is cleaned and cleaned, and the whole fish is decomposed: the fish of the thick part of the grass carp is slanted into large pieces (not too thin, the thickness is about 0.5CM); the fish head, the fish tail and the fish chops are taken out as soup. material. Wash the slices with ginger, cut the onion into sections, peel the garlic cloves, wash the parsley and shallots and set aside. Add the fish fillet and the fish head and other fish soup to the soup, add some ginger, cooking wine, eggs, pepper and marinate evenly, pour 1 teaspoon of oil and stir for about 10 minutes.
Heat the oil in the wok, remove the small pepper from the pepper and dry red pepper, and control the oil for use; use the ginger and garlic musk, pour the sauerkraut into the pot and fry until the scent overflows.
Add the right amount of water, add the glutinous rice juice to cook the pot
Pour the soup material such as fish head fishtail into the pot, cook the scent, try the taste, add sugar and salt as appropriate (the sauerkraut has a salty taste and add salt), and pour the marinated fish into the pot.
The fire is hot and the color is broken, and the pot is cooked. Even the fish fillets are poured into the insulated casserole. Spread the fried peppercorns and dried red peppers on the fillets, sprinkle with chopped green onion, cilantro, and simmer 1 tb of oil on top of it. The sauerkraut can be served on the table.
Good pickled fish, Sichuan old sauerkraut. It is used as a sauerkraut of sauerkraut, and it is a bamboo shoot vegetable. It is a two-year-old leaf mustard in the cruciferous family. It is a mustard in Sichuan. The leaf stalk is thick and the stalk is particularly thick. The taste of pickled is not the same as that of other sauerkraut. In the early stage, it will be bitter, and the “fried” link before cooking is indispensable. The stir-fry can stimulate its unique flavor, and the taste is especially crisp.