Chinese Food
Home Express pickled fish
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I like to eat pickled fish. But I haven't made it myself in the past years. It's so troublesome to think of killing live fish, boneless fish and sliced fish until the supermarket has frozen sashimi in the past two years. It's a neat piece of fish without bones and skin. It's very convenient to deal with it. Once I decided to make a pickled fish with this big piece of fish. I didn't expect it would be very successful. Since then It only takes half an hour to serve a pot of hot and sour pickled fish. Every time LG can eat it with a smile...
Cooking ingredients
Cooking Steps
Step1:A large piece of sashimi. Wash it. Take the ice dregs and cut into thick slices (the thickness can refer to the pepper in the picture. Don't cut too thin, or you can see it in the pot) (I have to say again that sashimi is really easy to operate. It can be called instant noodles in the noodles) and prepare some ginger slices and scallions. If you like spicy, put two or three millet peppers. Cut into sections
Step2:Put more oil in the pot than stir fry. Stir fry ginger slices, scallions and millet peppers in warm oil
Step3:Pour in a bag of Sichuan pickles. Stir fry for two or three minutes. Let the pickles and hot oil mix well
Step4:Add cold water directly to the sauteed pickles. Start cooking (I like to serve the finished products in a pot. So after sauteed pickles, transfer the soup to a casserole for operation). If it's a heavy taste, it likes the taste of sour and spicy. Add two or three pickled peppers and two spoons of pickled peppers to the pickled soup. Cook for two or three minutes after boiling. Make the soup sour enough. Add fish slices
Step5:Cook for less than two minutes. The fish will turn white. You can add a little salt to make it salty. Sprinkle some green onion. It's hot to serve
Step6:Take another finished product picture ~ a pot of sauerkraut fish is served on the table. It's not too easy. The operation difficulty is the same as that of instant noodles
Cooking tips:Friendship tips - never make sauerkraut fish for old-fashioned northeast people (they won't allow this kind of Sichuan sauerkraut to be called sauerkraut...... In their dictionary, there are only northeast pickles in the whole universe. At the dinner table, they will continue to argue that you can't call this dish pickled fish until you compromise) there are skills in making delicious dishes.
