Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, szechuang pickled cabbage fish (酸菜鱼). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Szechuang Pickled Cabbage Fish (酸菜鱼) is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Szechuang Pickled Cabbage Fish (酸菜鱼) is something that I’ve loved my entire life. They are fine and they look fantastic.
Many market sauerkraut, sauerkraut bulk of which is very salty, the soup can not put more time, there are bags of pickled cabbage condiment packets and without. In a medium wok, heat oil medium-high heat. Add water, stir in mushrooms and tofu. It's a little bit spicy but super delicious. !!
To begin with this particular recipe, we have to prepare a few ingredients. You can cook szechuang pickled cabbage fish (酸菜鱼) using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Szechuang Pickled Cabbage Fish (酸菜鱼):
- Make ready 600 g basa filet
- Get 1 pack Szechuang pickled cabbage fish seasoning(including pickled cabbage, powder bag, and soup base)
- Prepare 1 spoon white and black pepper
- Make ready 2 spoons Szechuang peppercorn
- Take 1 egg
- Prepare 1 spoon starch
- Make ready 2 dried chilis
- Take 4 ginger slice
- Get 3 spoons easy garlic
- Make ready some coriander
- Get sesame oil
- Prepare plant oil
- Make ready 200 ml milk or stock
- Take 4-5 mushrooms
I've been checking out a few of these Baijia varieties recently, and they've been interesting. When I first started reviewing, I generally found the flavors and varieties to be pretty horrid, but after a few years, I'm starting to come around. Cut the cabbage fine,filamentous state,the standby (pickled cabbage on the market it is best to use more Yesh.
Steps to make Szechuang Pickled Cabbage Fish (酸菜鱼):
- Rinse the basa filet, drain the water, slice it into larger and slightly thicker fish fillets, Mix with seasoning in the powder bag, 1 egg, 1 spoon starch, and some white and black pepper, set aside for 10 min
- Pour a little more oil in the wok, add sliced ginger, garlic, 1 chopped dry chili, and peppercorn, stir fry, and then add pickled cabbage and fry for a while to get a fragrance.
- Add 200ml mike or stock, soup base pack and water cover the cabbage, add sliced mushrooms, stew for 10-15 min
- Add fish, stew for 5 min, heat 2 spoons sesame oil and 1 spoon plant oil in another pot
- Place coriander, 1 spoon peppercorn, and minced garlic at the top of the soup, then pour hot oil on it.
Cut the cabbage fine,filamentous state,the standby (pickled cabbage on the market it is best to use more Yesh.
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