Pickled Chinese cabbage, Tofu and Fish Soup
It is best to fry the fish chunks on both sides of the pot first, so that the soup color can become thicker after boiling for a few minutes.
Step 1 . One Fushou fish, handle and clean it thoroughly.
Step 2 . Cut into larger pieces.
Step 3 . Cut tofu into pieces, clean pickled Chinese cabbage and slice it.
Step 4 . Cut ginger slices, garlic slices, and small sections of Sichuan pepper.
Step 5 . Add bottom oil to the pot, add ginger and garlic slices and stir fry until fragrant.
Step 6 . Stir fry pickled Chinese cabbage and Zhitian pepper for a few times and serve as standby.
Step 7 . Heat up the pan with bottom oil, add fish chunks and fry both sides until cooked.
Step 8 . Add a sufficient amount of boiling water to the pot at once, cover with high heat and cook for a few minutes until the color of the soup thickens.
Step 9 . Add pickled Chinese cabbage and tofu, cover and continue to cook for a few minutes.
Step 10 . Finally, add an appropriate amount of salt, chicken essence, and pepper powder.
Step 11 . Finished product image.
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