Sauerkraut & taste buds time recipe-Chinese Food-best chinese food recipes-cooking food

Sauerkraut & taste buds time

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This video is selected from the third season of the food Video taste buds time . It's a classic dish in Sichuan and Chongqing. It's sour, spicy and delicious. It's also called fish in sour soup in other regions. It's made with fresh grass carp as the main ingredient and Sichuan pickle. It's popular in the 1990s. It's also one of the common Jianghu dishes in the local people. Here's a common way to share with you.

Cooking ingredients

black pepper:moderate amount

cilantro:moderate amount

onion:half

ginger:1 block

garlic:3-flap

vegetable oil:moderate amount

lard:1 spoon

salt:moderate amount

starch:1 spoon

minced red peppers:2 scoops

Cooking Steps

Step1:Wash the grass carp. Remove the head and tail. Treat the fish meat into fish slices. Chop the fish bones into pieces. Mix the fish bones and fish slices with salt, cooking wine, monosodium glutamate, black pepper and egg white in turn. Then add starch to mix up the flavor.

Step2:Slice scallion, ginger and garlic. Cut wild peppers into pieces. Cut pickled vegetables.

Step3:Heat vegetable oil and lard. Add onion, ginger and garlic. Stir fry wild pepper and prickly ash for a while. Stir in pickled cabbage to make it fragrant.

Step4:Saute the sauerkraut. Stir in the fish head, fish tail and fish bone. Stir fry until the fish bone tastes good (40 seconds).

Step5:Add water to the pot. Boil the water, then add salt and black pepper. Cook for 3 minutes.

Step6:Take out the fish bones and pickles and put them into a bowl. Keep the fish soup boiling over a warm fire. Then put in the fillets.

Step7:After the fish slices are cooked, they can be put out of the pot (about 1 minute after boiling). Pour them into the bowl with fish bones and pickles.

Step8:After loading the plate, stir fry the minced red peppers in hot oil (vegetable oil) until fragrant. Cover the fillet with hot water. Sprinkle with coriander. Finish the production.