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Seasoning For Pickled Cabbage Fish (白家酸菜魚)

  • Shipping Weight: 0.242kg
  • Brand: Bai Jia

Description:Seasoning for Sichuan Dish Pickled Cabbage and Fish

Cooking Instructions:
1. Slice a fresh water fish of 1000g (take off its gill, squama and bowel in advance), put bone and head aside for later use. Mix fish slices with the seasoning powder (in the sachet) and 20g cooking wine (or 15g spirits), leave to marinate for 10-15 minutes.
2. Heat 120g edible oil in a pot, add the pickled vegetable (in the sachet), stir fry until it gives off fragrance, then add 900-1000g water, put the fish head and bone in the pot, boil for 6-8 minutes.
3. Put the marinated sliced fish and the soup base in the pot, mix well, and boil for 2-3 minutes. The the dish is ready.
Ingredients:Pickled Cabbage Bag: Pickled Cabbage, Pickled Wild Chilli, Pickled Chilli, Ginger, Garlic,Potassium Sorbate.
Powder Bag: Edible Starch, Salt, Pepper.
Soup Base: Salt, Monosodium Glutamate, Pepper.

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