Chinese Food
Hot and sour, tender and smooth
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Pickled fish is a famous Sichuan dish. It's popular with its unique seasoning and cooking techniques. It's tender, sliced fish and spicy taste. It's tempting to eat. If you master the family practice of pickled fish, you can feast your mouth. My method is very simple. Come on. Let's move together.
Cooking ingredients
Cooking Steps
Step1:Soak pickled cabbage to remove salty taste. Fish wash and slice. Mix with 1 spoon cooking wine, 1 spoon salt and 1 spoon starch. Let stand for 15 minutes.
Step2:Shred the shallots, dried peppers and pickles. Slice the ginger and garlic.
Step3:Heat the oil in the pot. Stir fry the ginger, onion, dried pepper, garlic, prickly ash and star anise. Add a handful of white sesame seeds to the stir fry.
Step4:Add half a pot of water and boil. Cook the pickles for 3 minutes to make them sour.
Step5:Put a spoonful of hot pot ingredients and continue to boil.
Step6:Put the pickles into a large bowl with a leaky spoon. Put in the fish slices and cook them over high heat. Put some chicken essence out of the pot.
Step7:Put the fish in the bowl. Cover the pickles. Sprinkle some white sesame seeds to have more appetite.
Step8:This is another time. It's delicious and delicious.
Cooking tips:There are skills in making delicious dishes.
