Chinese Food
Hot and sour to conquer your taste buds
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Pickled fish, also known as sourdough fish, is a classic dish from Chongqing. It is famous for its unique seasoning and cooking techniques. Popular in the 1990s, it is one of the pioneers of Chongqing's Jianghu cuisine. Sauerkraut fish is made of grass carp and pickled vegetables. It tastes hot and sour. It is rich in high-quality protein. It can provide people with rich protein, minerals and other nutrients. The lactic acid in sauerkraut can promote the absorption of iron and increase people's appetite. There are different opinions on the historical source of sauerkraut fish, which can't be verified up to now. After inheritance, the production methods are different now, but the taste is basically the same. Text from Baidu
Cooking ingredients
Cooking Steps
Step1:First, treat the fish. Slice the fish. Cut the fish bones and wash the pickled vegetables. Soak them for half an hour and taste them. After slicing the fish, soften the fish with cold water and salt for a few times. In this way, the fish should not be scattere
Step2:Pour the oil in the pot. Put in the half garlic, pepper, and seasoning. Stir fry. Stir in the garlic flavor. Pour in the pickled vegetables. Stir fry.
Step3:Stir fry for 810 minutes. Pour in beer. I pour in a bottle. Do not add water. Then put in fish bones. Fish heads. Stew. Pour in a little white pepper noodles properly. When the fish heads and fish bones are cooked. When the meat is cooked, pour in fish meat and continue stewing. When the fish is cooked, you can pour in chicken essence. You can add a little sugar properly. Freshen up
Step4:Now you can get out of the pot. Then put the chopped garlic, pepper and pepper on the top
Step5:Then pour the oil into the pot. When the oil is hot, pour it directly on the garlic. You can eat i
Step6:Let's ea
Cooking tips:There are skills in making delicious dishes.
