Sichuan cuisine fish with pickled cabbage

Sichuan cuisine fish with pickled cabbage

Introduction:

"Sauerkraut fish originated from Jiangcun fishing boat in Jiangjin, Chongqing. It is said that the fishermen sell the big fish they catch, and often exchange the leftover fish for sour food (20 pieces) with the farmhouse by the river. The fishermen cook the soup with pickled vegetables and fresh fish in one pot. Unexpectedly, the soup is really delicious, so some chicken feather shops transplant it to serve the diners from the south to the north. "

Production steps:

Materials required:

Black fish: one

Sauerkraut: one pack

Egg white: 2

Ginger slices: right amount

Mashed garlic: right amount

Scallion: right amount

White Sesame: right amount

Dry red pepper section: appropriate amount

Shredded red pepper: right amount

Salt: right amount

Pepper: right amount

Cooking wine: moderate

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: hot and sour