Pickled Boiled Qingjiang Fish Pieces
1.
Clean the purchased Qingjiang fish and cut into pieces. Wash the shiitake mushrooms and bamboo shoots and slice them separately.
2.
Bring the bacon to a boil in a pan under cold water and cook for another 15 minutes, then turn it on, add the fish pieces, and boil. Wash the bacon and cut into pieces.
3.
Prepare glutinous oil, shallots, ginger slices and shelled spring bamboo shoots.
4.
Put the shiitake mushrooms and bamboo shoots into boiling water and boil, then remove the water to control the water.
5.
Put the bacon cubes in another pot, add ginger slices and shallot knots. Skim the foam after the fire is boiled.
6.
Add the fish cubes. Pour in the rice wine and bring to a boil on high heat, cover the pot and turn on low heat for about 5 minutes. Turn to high heat and add bad oil.
7.
Bring shiitake mushrooms and bamboo shoots to a boil, then turn off the heat. Pour into a bowl and sprinkle with chopped green onion to enjoy.
Tips:
If you don't need glutinous oil, you can use glutinous salt.
