Chinese Food
[Chinese one on the tip of the tongue] sauerkraut
(767974 views)Sauerkraut started from fishing boats in Jiangcun, Jiangjin, Chongqing. It is said that the fisherman sells the big fish he catches for money. He often trades the leftover fish for pickled vegetables with the farmhouse by the river. The fisherman cooks the pickled vegetables and fresh fish in a pot. Unexpectedly, the steam tastes delicious. So some chicken feather shops transplant it to serve the diners from South to north. Pickled fish was popular in the early 1990s. It has a place in restaurants of all sizes. Chongqing's catering operators pushed it to the north and south of the motherland. It is one of the pioneers of Chongqing's Jianghu cuisine. Characteristics of sauerkraut fish flavor: tender fish, salty, fresh, sour and spicy, and mellow pickles.
Cooking ingredients
Cooking Steps
Step1:Wash the black winged fish you bought back. Remove the black film from your belly. Wash pickles and cut into small pieces. Ginger slices. Cut pepper and set aside.
Step2:Boil the keel soup or other high soup. Let it cool for later use.
Step3:Heat up the oil in the pot. Pour in ginger slices. Stir fry.
Step4:Then pour in the pickles and stir fry them.
Step5:Pour the prepared stock into the sauteed pickles.
Step6:The fire broke out. See you rol
Step7:Put the black winged fish in the cooked pickled vegetable soup. Turn off the heat when the heat is high.
Step8:Cover. Cook until the fish soup is white. Pot. Put in the pepper. A little seasoning. Add some salt.
Step9:Start the pot, fill the plate and sprinkle with scallion.
Cooking tips:There are skills in making delicious dishes.
I need to study
Materials are so hard to buy
Last time I went to China to eat [Chinese one on the tip of the tongue] sauerkraut, it was so delicious