Hot and Sour Fish

Name: Hot and Sour Fish
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece grass carp; 250g Sour chili; 250g Sauerkraut; 2 tablespoons salt; 3g Soy sauce; 50g garlic; Some water; 1 shallot; 1 parsley; Some oil

by Fatty Lulu

5.0 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

4

Spicy and sour fish is one of the easiest Sichuan dishes. There is no trick to Sichuan cuisine.

Hot and Sour Fish

1. First chop the green onion, parsley, garlic, and pat the chili and sauerkraut into cubes

2. Add the cut fish fillets to the cooking wine, salt and starch water to remove fishy

3. Increase the amount of hot oil in the pot, turn on the heat and reduce the heat to the remaining temperature, turn on a low heat, add sauerkraut, sour chili, garlic and fry for five or six minutes, then add water to boil

4. Put in the fish fillets, remember to put the thick fish bones first and change the color, and then turn off the heat and add the green onion and coriander to finish (ಡωಡ)