Spicy Sauerkraut Fish
1.
There are sauerkraut sold in supermarkets. I like to add that chili. If I have kimchi at home, it will be better. I think sour ginger is the best way to make fish.
2.
I put this indiscriminately, and later found out that I can add chopped again this time
3.
This must be there, in my impression.
If you cook fish at home, you will put it in order to make it delicious.
4.
All chopped up, just set aside like this
5.
Let’s use cooking wine for the fish first, and give the fish a Masagi with gorgon flour
6.
Put the fish separately in the frying pan and fry the AB noodles. It should be a little bit more oil and it won’t stick to the pan.
7.
Okay, fry it like this ghost.
Set it aside for a rest.
8.
In the oil hot pot, first put the watercress and stir fragrant, ginger + garlic + green onion + pepper "Specially made Mapo tofu seasoning" tastes very good in Sichuan, you can not mention it. Stir fry
9.
In fact, it’s better to fry the sauerkraut fungus before pouring the water.
I have made too many accessories, and I am afraid that the oil will be soaked up.
I poured water and boiled the sauerkraut fungus, which is also ok.
10.
When it's almost cooking, I'm fried fish.
Put it inside and cook it. It's about to be turned over. Put the celery section down and cook it to taste the taste.
This dish does not need to add salt, it is already very salty, with chicken essence, monosodium glutamate, and pepper powder.
Ready to install
11.
You can't see fish in all dishes. I prefer to eat the dishes inside.
The taste is like pickled cabbage fish, and a bit spicy and oily.
It's different from the sauerkraut fish in the restaurant.
Tips:
The focus is on which stage of the seasoning, you must put the watercress and stir fry first, and then put the other seasonings, as well as the Chinese pepper.
That's it, go and try it.
