Sour bamboo shoots and fish fillets
Overview
I pickled a small jar of sour bamboo shoots at home. Take some out from time to time to stir-fry or make soup. One day, I suddenly wanted to eat pickled fish, but I didn't dare to buy pickled vegetables from outside. I thought of my small jar of pickled bamboo shoots. Yes, it would also be nice to have fish with sour bamboo shoots. But it's a pity that there are no green onions at home, so I didn't sprinkle some chopped green onions in the end. It would be more fragrant if there were chopped green onions.
Tags
Ingredients
Steps
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Have all ingredients ready.
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Clean the grass carp and remove the bones with a knife.
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Then use the knife to slice the fish into thin slices.
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Put the fillets into a container and add appropriate amount of salt, soy sauce, peanut oil, corn starch and shredded ginger.
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Mix well and marinate for ten minutes.
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Prepare spices (Sichuan peppercorns, dried chili peppers, garlic) and cut the sour bamboo shoots into strips.
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Heat oil in a pan, add spices and sauté until fragrant.
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Then add the sour bamboo shoots and stir-fry for half a minute.
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Put the original piece of fish bones together, then add two bowls of water and bring to a boil. After the water boils, continue to cook for about half a minute to let the sour bamboo shoots cook out their flavor.
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Then add the marinated fish fillets, shake them up with chopsticks, cook and season.
