Sauerkraut belongs to Sichuan cuisine. It's made of fresh snapper and Sichuan pickle. This dish is a Sichuan folk dish. Pickled fish is popular in the early 1990s. Pickled fish is one of the representatives of chongqing cuisine. The Kitchen God provides detailed pictures and video recipes. It also provides the overall distribution of ingredients and seasonings. Let everyone enjoy cooking. More information can be found in bianchushen wechat
Step1:Prepare ingredient
Step2:Slice the snapper with oblique knife, add the cooking wine and starch, grab them evenly and paste them for standb
Step3:Add 30ml of oil (about 2 tbsp) to the wok, turn the heat to add seasoning. 3. Add in the pickled vegetables and stir for about half a minute
Step4:Add 600ml water in turn (about a bowl and a half of water in a large bowl), high soup, wild peppers and heat them until they are hot, then turn to medium heat and continue to cook for 4 to 5 minutes
Step5:Add the marinated fish fillet to the soup, boil it again, add vinegar, and then it will be out of the pot and put on the plate
Step6:Cut the scallion and red pepper and sprinkle them on the fillets. Heat the pan and add about 30ml oil (about 2 tbsp of oil) until the oil is smoky. Turn off the fire and pour it on the fillet
Cooking tips:1. When slicing fish, the knife must be fast. It's better to grind the knife first in advance. Twice the result with half the effort. 2. When scalding the fish fillet, it must not be too long. It's almost the same when you see the discoloration. The meat will not be delicious after a long time. 3. There are skills in making delicious dishes in the video link HTTP - / / v.youku.com/v show / ID ﹣ xodeynjy4mduy.html.