Lao Tan Pickled Fish Nuggets
Overview
Laotan pickled cabbage is also a specialty of Sichuan farmers. Generally, the sauerkraut leaves are dried first. Soak the sauerkraut in an earthen earthen pot, then add wild sansho pepper sauce and green chili sauce. Let's cook this pickled fish with a unique flavor. Fish is an indispensable part of the family reunion dinner. The characteristic of this dish is its fresh taste. Especially the soup is very delicious.
Tags
Ingredients
Steps
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Fresh grass carp bought from the supermarket. Cut it into thick pieces. Wash clean repeatedly. Use lightly salted water and white pepper. Soak to infuse the flavor. Marinate it with starch again.
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Prepare Laotan pickled cabbage and green pepper sauce. Ingredients such as wild pepper sauce are sold in supermarkets.
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Blanch the thin vermicelli and soak it in water to avoid sticking.
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Put oil in the pot, add green pepper, soy sauce, sauerkraut and wild pepper sauce. Stir fry evenly.
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Use high heat first.
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Turn on low heat and stir-fry slowly.
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These ingredients should not only be fried until fragrant, but also dried.
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Add bone broth. The bottom of the pot made with bone broth is even more delicious.
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Turn on high heat. Bring to a boil.
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Add onion, ginger and garlic. The water opens and fans enter.
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Add the chopped fish pieces.
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Turn up the heat and bring to a boil again.
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Cook over medium heat for five minutes. Taste it, because sauerkraut and other condiments are inherently flavorful. If the flavor is not enough, add more. Turn off the heat and let it simmer for a while.
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Add the millet and celery leaves to the pot.
