Chinese Food
Sauerkraut
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The most classic dish in Sichuan cuisine, with a relatively clear taste, is suitable for spicy food in Jiangsu and Zhejiang. Children can also accept it.
Cooking ingredients
Cooking Steps
Step1:Chopped pickle
Step2:Chopped pickled peppers, sliced ginger, sliced scallio
Step3:Black fish (handled by the chef
Step4:Add wine, egg white, starch and salt to fish fillet and fish bone respectively and marinate for 10 minutes. Pick up the oil pan (less oil). Stir fry the onion, ginger, pickled peppers, stir fry the fragrance, and then pour in the pickles.
Step5:Put the marinated fish slices and bones into the hot oil pan and stir fry until discolored.
Step6:Stir fry for a while, then add in the fish bone and stir well. Add boiling water to most of the pot
Step7:Sauerkraut soup is boiled and stewed for a while, then fish slices are added. Use chopsticks to dispers
Step8:Hot oil pot with hot pepper and dried peppe
Step9:Hot oil on the fillet
Cooking tips:Sichuan pickles must be used. Source online shopping. Black fish has no thorns. It tastes good. Heat the oil until the dried pepper is slightly discolored. There are skills in making delicious dishes.
