Boiled Fish with Pickled Cabbage and Chili

Boiled Fish with Pickled Cabbage and Chili

Introduction:

Production steps:

Step 1: heat the oil in the pot for 60% heat, stir fry the pepper, ginger and garlic slices to get the flavor, and then stir fry the pickled sauerkraut for about half a minute.

Step 2: add soup or water, bring to a boil, add fish head, fish bone and cooking wine, and simmer for about 10 minutes.

Step 3: pour into the soup pot and bring to a boil. Shake up the fillets and put them into the pot one by one.

Step 4: at the same time, wash the frying pan and put it on the fire. Heat the oil to 60%. Add the pickled pepper and stir fry it over low heat.

Step 5: pour the pickled chili into the pot of sauerkraut fish.

Step 6: continue to cook for about one minute, add chicken essence, stir well, and then remove.

Step 7: Sprinkle with Scallion after boiling.

Materials required:

Fresh fish: one

Pickled sauerkraut: right amount

Pickled pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: wash the killed fish, be sure to wash the black film in the belly of the fish, chop off the fins and cut off the head.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original