Chinese Food
Sauerkraut
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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 exchanges the leftover fish with the farmhouse by the river for pickled vegetables. The fisherman cooks the pickled vegetables and fresh fish in a pot. The soup tastes delicious. So some small shops transplant it and supply it to the diners from south to North. Pickled fish was popular in the early 1990s. It has its place in restaurants of all sizes. Chongqing chefs pushed it to the north and south of the country. Pickled fish is one of the pioneers of chongqing cuisine.
Cooking ingredients
Cooking Steps
Step1:Cut the fish into 3 parts on both sides. Dry the pickled vegetables. Cut them into thin shreds. Chop the pickled chilli. Dice the pickled ginger. Put the cooking oil on the medium heat. Heat it to 60% heat. Fry the fish until it turns yellow. Remove the oil in the pot. Put the pickled chilli, ginger and scallion into the broth. Put the fish into the soup. Transfer the soup to a small fire after boiling. Add pickles. Cook for about 10 minutes. Dish. Add vinegar to the pot.
Cooking tips:There are skills in making delicious dishes.
