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Seasoning For Pickled Chilli Fish (白家泡椒魚片)

  • Shipping Weight: 0.242kg
  • Brand: Bai Jia

Description:Seasoning For Sichuan Dish Pickled Chilli Fish.

Cooking Instructions:
1. Prepare a 750g fresh fish (take off its gills, squama and bowel in advance), cut it into cubes or slices. Mix fish cubes or slices with some ginger slices and 20g cooking wine (15g spirit), leave to marinate for 10-15 minutes.
2. Heat 70g melted lard and 50g vegetable oil in a wok, add the pickled vegetable (in the sachet), stir-fry until it gives off fragrant, then add 700-800g water (use chicken soup or bone soup for better result), heat until boil.
3. Add fish and soup base in the wok, mix well, heat until boil, keep it boil for 3-5 minutes, then take out of wok and serve.
Ingredients:Pickled Chilli, Pickled Red Chilli, Pickled Cabbage, Ginger, Garlis, Salt, Potassium Sorbate.

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