Shanzhai pickled shark
Shanzhai pickled shark
Introduction:
"Today, at the instigation of LG, we happily copied a handful of legendary Sichuan cuisine... Boiled Fish with Pickled Cabbage and Chili... One of the reasons why I call it Shanzhai is that I'm from southern Fujian. Ha ha... I don't know Sichuan cuisine at all. The second reason is that people use grass carp, sweet scented osmanthus fish and so on to make sauerkraut fish... However, I was surprised to take a large shark to do... Orz... OK, the taste is not bad... ha-ha... Let's not talk about it. Serve it
Production steps:
Materials required:
Shark pieces: right amount
Sauerkraut: right amount
Pickled peppers: a handful
Ginger: right amount
Salt: right amount
Cooking wine: moderate
matters needing attention:
Production difficulty: ordinary
Process: boiling
Production time: 10 minutes
Taste: sour and salty
Shanzhai pickled shark
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