Chinese Food
Sauerkraut
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Today, we have a pickled fish which is not the same as the common pickled fish. Weekend. It's still my rest day. My family has turned off the stove. The three of us went to a private restaurant in the north of the city. Lao Guo and Yang Yang ordered their favorite local chicken soup. I ordered my favorite pickled fish. When the waiter brought up the fish, I was disappointed - not the kind of pickled fish I wanted. Then I sliced the fish. However, I found that the taste was just wonderful after I put down the sheath.
Cooking ingredients
Cooking Steps
Step1:Remove the internal organs, scales and gills of the herring. Wash and dry the water. Use Sichuan pickle to shred. Cut the ginger and scallion. Heat the pan full of the fish. Pour in the oil. Put in the fish. Fry over medium heat until the two sides of the fish are golden yellow. The meat is crisp and ready to us
Step2:Heat the oil in the pot again. 70% heat. Put in the ginger powder. After the fragrance is burst out, put in the meat foam. Stir until it turns white. Put in the cooking wine.
Step3:In practice 4, add Sichuan pickles, chicken essence, a little sugar, and pickled wild mountain pepper juice (the amount depends on how spicy you can eat). Add some water.
Step4:After boiling, put in the fried fish and chopped green onion. After boiling in a large heat, heat for 20 minutes in a medium heat. Change the heat to dry the soup a little
Cooking tips:There are skills in making delicious dishes.
