There was a restaurant in the place where I used to go to work. The one-kilometer radius was more famous. I ate the pickled fish from his house and it was quite simple. I went home and found it better than eating it outside! If you don't like spicy people, or occasionally change your taste, it's a good choice!
First clean the fish slices, put starch, cooking wine, salt code, code for half an hour.
Luncheon meat cut
Wild peppers chopped, ginger and garlic are ready to be cut
Fans are soaked, it’s best to cut them with scissors, so you don’t have to stand up when you eat.
Sauerkraut is washed and cut into pieces, not too small, so it is more sour to eat.
The parsley is cut. Do a dish for ten minutes, and prepare for half an hour. All that is done before is preparation. . .
If the fish does not want to waste so much oil, the fish will be put down a few pieces. I found that if you want Sichuan meat to be tender and smooth, you have to go through the oil pan.
The oil used in the oil pan was used for frying, first put the garlic ginger foam, fry the wild pepper, and finally put the sauerkraut. At this time, use medium heat and saute.
Add water, the water is open and cook for a while. Cook the taste of the sauerkraut. After opening, you can put the fish head first, and the soup is fresher. At this time, prepare another pot of boiling water, wait for the water to open and cook the fans. Fans who have been soaked are easy to cook, don't cook soft. Pick it up and put it in the container that is used to hold the fish.
Put the fish fillets, fish steak, luncheon meat, and green onions. Luncheon meat is mainly liked by personal preference. Cook for about five minutes to put salt, MSG, and cook! I put the ginger silk and finally confirmed that the white fish is still not good for the ginger.
Sprinkle with parsley, eat!