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