Sturgeon with pickled bamboo shoots

Overview

How to cook Sturgeon with pickled bamboo shoots at home

Tags

• private kitchen
• cooking wine
• doubanjiang
• garlic alone
• ginger
• light soy sauce
• raw red pepper
• refined salt
• sour bamboo shoots
• sturgeon
• green pepper
• tomatoes

Ingredients

Steps

1. 1 Cut the sturgeon open, wash it all, cut it into 1 cm pieces along the body, slice the garlic and ginger in half, put the fish pieces, ginger and garlic into a basin, add cooking wine and an appropriate amount of light soy sauce, mix well, and marinate for 15 minutes.

   

2. 2 Chop the raw green pepper, slice the remaining ginger, mince the garlic, and cut the tomatoes into small pieces.

   

3. 3 Put an appropriate amount of oil in the pot, add minced garlic and ginger slices and stir-fry over low heat. After stir-fry, add chopped bean paste and stir-fry out red oil over low heat.

   

4. 4 Add green peppers and tomatoes and continue to stir-fry.

   

5. 5 After all the ingredients at the bottom of the pot are fried to red color, add an appropriate amount of water, add raw peppercorns, sour bamboo shoots, a little refined salt, and two spoons of light soy sauce and bring to a boil.

   

6. 6 Add the fish and cook for 1 minute, then add the remaining fish, bring to a boil over high heat, then cook over low heat for 3 minutes.

   

7. 7 Pour the cooked fish into a basin, and the spicy and sour bamboo shoots and sturgeon soup will be ready.