The method of making sour and spicy tender carpesis [acid-cabbage fish]

Sour Fish in Fermented Vegetables Belongs to famous Chuan cuisine, known for its unique seasonings and cooking techniques, tender fish slices with spicy and refreshing taste, making one want more. Mastering the home-style method of sour fish will satisfy your palate. My approach is simple, let's get started!

"How to Make Sour and Spicy Tender Fish Slices"

Ingredients Introduction

Carp (400g), Sauerkraut (1 pack), dried chili, spices,Sichuan pepper, mild Sichuan pepper powder ( ),fresh ginger (1 piece), Chongqing Hotpot base (1 block),sesame oil (2 tablespoons)(2 tablespoons)Tender and sour fish in spicy and fresh flavor Bottom sauce (1 piece), well-cooked.1. Soak the sauerkraut to remove saltiness, wash and slice the carp, mix with 1 tablespoon of cooking wine, 1 tablespoon of salt, and 1 tablespoon of starch, let it sit for 15 minutes. 2. Chop the onion, dried chili, and sauerkraut, slice the ginger and garlic cloves.

3. Heat oil in a pot, add ginger, onion, dried chili, and garlic cloves to stir-fry until fragrant.

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4. Add sauerkraut and stir-fry until fragrant, then pour water over it to cover, simmer for 10 minutes to release sour taste.

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5. Add the hotpot base and continue cooking until boiling.

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6. Transfer the sauerkraut with a sieve into a large bowl, put five-spice powder, Sichuan pepper powder, white pepper in the pot,

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7. add the fish slices and cook over high heat until cooked through.

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8. Transfer the cooked fish slices to the bowl on top of the sauerkraut, place garlic cloves and sesame oil on the fish.

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9. Heat oil in a pan, pour it over the garlic pieces and sesame seeds, sizzling sound, very fragrant!On the table! 10. A mouth-watering delicacy, super delicious!Burnt bun. Done.

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