Chinese Food
Sauerkraut
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This is a Sichuan dish that is popular all over the country. Because of the humid and hot weather in the south, the spicy food is easy to cause internal fire. To make this dish, I only used a little pepper and dry red pepper. I changed the pickle into northeast pickle. The saltiness is reduced. Put white vinegar to improve its acidity. It's a modified version of pickled fish.
Cooking ingredients
Cooking Steps
Step1:After the grass carp is slaughtered, slice it. Put the fish head, tail and bone into the pan and fry them. Pour in a little yellow wine to remove the smell and then serve.
Step2:Put the oil in the pan and stir it from the beginning. Pour in the northeast dish and stir fry it.
Step3:Put the fried fish head, tail, bones, pickled vegetables and black fungus into a cast iron pot and simmer until the soup is thick and white.
Step4:Wash the cauliflower and bean sprouts.
Step5:Cucumber, lotus root slices, bean sprouts, cauliflower. Blanch in boiling water and scald for a while.
Step6:Fish slices are salted with starch, pepper, salt and egg white. Put the hot vegetables into the cooked fish soup. After the soup is boiling, add the marinated fish slices. After the fish slices change color, add salt, white vinegar and turn off the fire. Another oil pot. Add pepper. Dry red pepper. Pour in fish soup. Add onion.
Cooking tips:1. If you use northeast pickles, you may not have enough acidity. Put some white vinegar to improve the taste. There are skills in making delicious dishes.
