Sauerkraut and Loach Pot

Overview

Loach is often cooked with pickled peppers, dry roasting, or dry pot. The spicy taste is too great. I have eaten pickled fish before, so I will try making it today. It should be a good combination to mix the taste of pickled cabbage with the delicate meat of loach.

Tags

• hot dishes
• home cooking
• chicken essence
• cooking wine
• edible oil
• five spice powder
• green onions
• green peppercorns
• loach
• millet spicy
• old ginger
• pickled fish seasoning
• pickled pepper
• soybean sprouts
• white sugar
• garlic
• red pepper

Ingredients

Steps

1. 1 Chop the pickled ginger and millet pepper and put them in a bowl.

   

2. 2 Cut the garlic, ginger and green onion, pack them separately, and prepare a packet of pickled fish seasoning and five-spice powder.

   

3. 3 First heat the pot, pour in cooking oil, add soybean sprouts and fry until cooked.

   

4. 4 Put the fried bean sprouts into a basin

   

5. 5 Pour oil into the pot and heat it, add green pepper, onion, ginger, garlic, etc. and stir-fry until fragrant.

   

6. 6 Then add spicy millet, pickled cabbage, pickled ginger, etc. into the pot and stir-fry until fragrant

   

7. 7 Stir-fry for about 3 to 5 minutes. After the seasonings are fragrant, add 750 grams of water and bring to a boil over high heat.

   

8. 8 After the water boils, simmer it for 10 minutes to fully bring out the flavor, then put the loach into the pot. After boiling, turn to medium heat and cook for 15 minutes, so that the flavor of the sauerkraut and other seasonings can be completely integrated with the delicate meat of the loach.

   

9. 9 Pour the cooked loach into the pot of bean sprouts, top with green onions, five-spice powder and green peppercorns.

   

10. 10 Add cooking oil to the pot and heat.

    

11. 11 Pour the heated cooking oil on the surface of the dish and mix it with the aroma of sauerkraut, loach and other food, and the dish is ready.