[Materials]
600 g of grass carp, bubble pickled red pepper 100 grams of 25 grams of bubble, bubble Tsai ginger, scallions 15 grams each, pepper 3 grams, 5 grams of garlic, salt 4 grams, 10 grams of cooking wine
Broth 500 grams, 500 grams of cooked vegetable oil.
[Production process]
Cut the fish on both sides of all 3 points, sauerkraut wipe dry moisture, shredded, chopped red pepper foam, foam ginger cut into tablets; wok set the fire, the cooked vegetable oil very badly burned Liucheng heat, add fried fish time until golden yellow;
Leave the oil pan, into the foam red pepper, ginger, scallions, and then mixed with broth, the fish into the soup. Tom moved to a small fire after boiling, put bubble sauerkraut, roast about 10 minutes, poured into a tray. Pan by adding vinegar.
[Features]
Sichuan home cooking. To fresh grass-based material, together with the Sichuan cooking made kimchi. Although private home cooking in Sichuan this menu, but widespread. Into the tender meat dishes