Pickled fish

Overview

How to cook Pickled fish at home

Tags

• hot dishes
• summer recipes
• chongqing cuisine
• lunch
• dinner
• bass
• celery
• chili
• corn
• enoki mushroom
• lotus root
• sauerkraut
• taro
• tofu
• zanthoxylum bungeanum
• salt
• soy sauce

Ingredients

Steps

1. 1 Fry the taro and set aside. Prepare all the ingredients

   

2. 2 For fish, mix cornstarch and eggs, stir-fry sauerkraut in hot oil until fragrant, add water and bring to a boil over low heat. Use a pot to cook the ingredients, corn, potato slices, lotus root, celery, tofu, taro and cauliflower until cooked

   

3. 3 After the sauerkraut soup is boiled, pour it into a basin. Use half of the sauerkraut water to cook the fish. Boil the fish head until it is fully cooked. Remove it and put it on top of the ingredients. Add the fish meat and cook it until it is 8 minutes cooked. Remove it.

   

4. 4 Spread it one layer at a time,

   

5. 5 Wash the pot, pour a tablespoon of oil and heat, add chives, Sichuan peppercorns, Sichuan peppercorn oil, sesame oil, chili sauce, soy sauce, heat these seasonings and pour them on the fish, then add the coriander segments, you can seal it with plastic wrap