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How to cook fish with Chinese sauerkraut
condiments

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Basha fish 2 strips

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Sauerkraut 1 bag (400g)

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Ginger 1

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3-4 dried peppers

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White sesame 1 Xiaoba

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3-5 shallots

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Garlic 1 head

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Onion 1 segment

condiments

Pickled pepper juice

3 tablespoons (45g)

Cooking wine

2 tablespoons

edible oil

1 tablespoon

starch

1 spoon (15g)

Sichuan pepper

1 small handle

The practice of home-cooked fish with Chinese sauerkraut

1.

Preparation of vegetables: Marinate the fish fillets with cooking wine, starch and ginger slices for 15 minutes, wash and drain the sauerkraut with clear water, and slice the onion, ginger and garlic.

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2.

Stir-fry: Heat hot oil in a hot pan, squeeze some pepper oil, add ginger and garlic until fragrant, pour sauerkraut and stir-fry slowly for 5 minutes.

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3.

Boiling soup: put boiling water in the pot, boil it, then pour in 3 spoonfuls of sour pepper juice, stir well and boil it again.

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4.

Grilled fish: spread the fish fillets on the noodle soup, gently press them into the soup with a spatula, and turn off the heat after the fish fillets are completely discolored.

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5.

Out of the pot: pour out the whole fish soup, sprinkle with onion slices, ginger slices, shallots, white sesame seeds and red peppers, and then heat a spoonful of hot oil.

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6.

Pour oil: pour hot oil quickly and evenly on the fish soup, and finish the delicious fish with Chinese sauerkraut without stirring.