Chinese Food
Sauerkraut
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Pickled fish, also known as sourdough fish, is a classic dish from Chongqing. It is famous for its unique seasoning and cooking techniques. Popular in the 1990s, it is one of the pioneers of Chongqing's Jianghu cuisine. Pickled fish taste is sour and spicy; fish is rich in high-quality protein. It can provide people with rich protein, minerals and other nutrients; the lactic acid in pickled fish can promote the absorption of iron in the human body, and can also increase people's appetite.
Cooking ingredients
Cooking Steps
Step1:Wash the fish. Slice the fish. Cut the fish bones. Add salt and starch and marinate for ten minute
Step2:Wash tomatoes and cut them into pieces. Wash ginger and peel them and cut them into pieces. Wash pickles and cut them into thick strips. Wash lemon and slice them. Use pickled peppers for standby
Step3:Wash the bean sprouts and drain them for later use
Step4:Heat the oil in the pan. Fry the ginger and fish bones until they are medium cooked
Step5:Pour hot water, pickled vegetables, lemon slices, pickled peppers and tomatoes into the pot. Cook over medium heat for 5 minutes
Step6:Add bean sprouts and cook over medium heat for two minutes
Step7:Take out the cooked ingredients and put them in the container. Leave the bottom of the soup in the pot
Step8:Marinated fish slices are boiled in the soup
Step9:Just put the fish in a plate.
Step10:Finished product drawin
Step11:Finished product drawin
Cooking tips:1. The ingredients can be made into two plates, which can be reduced for less people; 2. The fillets in step 8 should not be cooked too long as possible, or the fish will not be tender. There are skills in making delicious dishes.
