A spicy and sour appetizer that excites your taste buds - pickled fish with pickled peppers
Overview
Any dish that is stained with spiciness always makes you feel more happy inside. It tastes delicious and smells pleasant. Among spicy, spicy, sour and spicy, the combination of sour and spicy is even more unique, and therefore it has become the favorite of most people. The pickled fish is the best dish sold in Sichuan restaurants. When you go out to eat, order the pickled fish. The soup of the pickled fish is the focus. The soup is clear and strong. It looks light on the surface, but it is actually exciting when you eat it. After taking a few sips of the clear soup, it arouses all the taste senses, touches the nerves in the whole body, and makes you sweat all over, and then you feel satisfied.
Tags
Ingredients
Steps
-
Scrape off the scales of the grass carp, take out the gills, plan the belly to remove the internal organs, wash it, and then tear off the black membrane in the belly;
-
Wash the fish, chop off the head, cut the fish body crosswise into two halves along the bones, remove the bones, slice diagonally into slices, add cooking wine, 1 teaspoon salt, and starch, mix well and marinate for ten minutes;
-
, wash the sauerkraut, cut into small pieces, rinse with water, drain, slice the green onion, shred the ginger, cut the pickled pepper into small pieces and set aside;
-
Pour oil into the pot, heat it to 60% heat, add pickled peppers, green onions, and ginger and saute until fragrant, then add pickled cabbage and stir-fry until fragrant;
-
Add enough water to the pot, then add pepper and white vinegar. After the water boils, add the marinated fish fillets;
-
Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 8 minutes, then it is ready to serve.
