Chinese Food
Boiled fish with pickled vegetables
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Sauerkraut belongs to Sichuan cuisine. It is famous for its unique seasoning and cooking techniques. It is made of fresh grass carp and Sichuan pickle. Although this dish is a Sichuan folk dish, it is very popular. 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. It is one of the pioneers of chongqing cuisine.
Cooking ingredients
Cooking Steps
Step1:Cut the grass carp and prepare the onion, ginger and garli
Step2:Put the cut fish into a basin, add starch and cooking wine, marinate for 20 minute
Step3:Stir fry the hot oil with scallion, ginger, garlic, saute the pickles and peppers in bags for 5 minute
Step4:Add tofu, fish head and bones in the pot, boil the soup and stew for 10 minute
Step5:Stew in fish pieces or fillets for 5 minutes, add in onion, ginger, garlic and coriande
Step6:Eat in a bow
Cooking tips:After the slaughter in the live fish market, the fishmongers in the market will take them home and cut them into pieces or slices at the same time. They have poor psychological quality, so that the fishmongers in the market can even kill them and slice them, or they are afraid to eat and cook delicious dishes.
