Sauerkraut recipe-Chinese Food-best chinese food recipes-cooking food

Sauerkraut

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I like Sichuan food very much. As a southerner, I can't eat too spicy, but the fish with pickled vegetables is just spicy. It's sour and spicy. It doesn't irritate the stomach. It's too addictive. I like to add some dishes I like to eat in sauerkraut fish. Here, I add taro and cucumber strips. They are not only full in weight, but also have more choices when I eat them. The most important thing here is to use the pure canola oil of golden dragon fish nutrition strengthening vitamin A. stir fry a good dish. Oil selection is very important. Not only brand selection, but also raw materials. Only non GMO edible oil can be recognized. I prefer to use canola oil. Because canola oil has little or no cholesterol. There are obese people in the family. They need to control their cholesterol intake. So they need to start from the most basic edible oil. In general, rapeseed oil has a strong smell. But after the new upgrading of pure canola oil, it has only a good smell of fragrance. And it is different from the thick black of traditional soil pressed canola oil

Cooking ingredients

black fish:1

pickles:200g

sour bamboo shoots:50g

white pepper:moderate amount

pepper:1 tbsp

dry red pepper:6

scallion, ginger and garlic:moderate amount

Cooking Steps

Step1:The black fish weighs about three jin. Clean up and split it in half along the fish bone. Slice the fish's tail into thin slices. Cut the fish's head and bones and put them in another plac

Step2:Sliced scallion, sliced ginger and garlic, sliced dried red pepper, and made of pure canola oil with goldfish nutrition and vitamin A, the taste of sauerkraut is bette

Step3:Pickled pickled cabbage washed and cut into sections. Sliced Bamboo shoot

Step4:Cut taro and cucumber into thin strips. If you don't like food, don't put i

Step5:Add salt to fish fillet and wash it twice by hand. Then rinse it with water. Until the fish is transparent. This step cannot be omitted. It can make the fish pieces not fragile after cookin

Step6:Add salt to fish fillet and wash it twice by hand. Then rinse it with water. Until the fish is transparent. This step cannot be omitted. It can make the fish pieces not fragile after cookin

Step7:Add proper amount of golden dragon fish nutrition fortified vitamin a pure canola oil into the hot po

Step8:Fry the fish head and bones over low heat until both sides are brown. Add onion, ginger and garlic to make it fragrant.

Step9:Soak pickled vegetables. Blanch the pickled bamboo shoots. Put them in the frying pan. Stir for a few times. Add a lot of hot water. Bring to a boil over high and medium heat for about 20 minutes. Until the soup turns white. Add some sal

Step10:Take out the cooked fish head pickles and put them into the container. Taro cooked, cucumber blanched and spread togethe

Step11:Boil the fish soup again. Put in the fish slices. Let the chopsticks slip away. Cook until the fillet is white and cooke

Step12:Pour the soup and fish into the container just no

Step13:Wok. Continue to pour in proper amount of golden dragon fish nutrition fortified vitamin a pure canola oil. Stir fried dried chilli and prickly as

Step14:Take out the fried chili pepper and spread it on the fish fillet. Sprinkle some chopped scallion and cauliflower. Heat the oil in the pot and pour it on.