Boiled Fish with Pickled Cabbage and Chili(suan cai yu )

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"Grass carp: calming the liver and calming the wind, harmonizing the stomach, warming the middle coriander: strengthening the stomach, penetrating rash, enhancing immunity ginger: reducing adverse reactions and stopping vomiting, resolving phlegm and relieving cough, dispersing cold and relieving exterior"

Production steps:

Step 1: sauerkraut chopped (I also add a little sour ginger in it), garlic slices, ginger cut, parsley cut section, appropriate amount of dry pepper and pepper.

Step 2: grab the fish with a little salt, pepper and cornmeal.

Step 3: grab the fish bone with salt and pepper.

Step 4: add oil in wok, saute garlic slices and ginger.

Step 5: when the garlic is slightly yellow, pour in the sauerkraut.

Step 6: add proper amount of water or stock after stir frying.

Step 7: cook the fish bones in the soup.

Step 8: bring to a boil.

Step 9: after boiling, slice the fish into the pan.

Step 10: it's easy to cook the fish. Add some pepper after cooking.

Step 11: put it in a big bowl.

Step 12: add a small amount of oil to the pot, fry pepper and dried pepper over low heat.

Step 13: pour the fried pepper oil on the fish.

Step 14: Sprinkle with coriander.

Materials required:

Grass carp: 500

Ginger: right amount

Coriander: moderate

Garlic: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Sauerkraut: 350

Edible oil: right amount

Note: 1, good material to do dishes, fish to fresh, the best choice grass carp, black fish, catfish, this kind of thick meat, less thorn. You should also buy pickles, or they will have a strange smell. 2. Cook fish must be the maximum heat, a piece of the next into, but hands and feet must be agile, strive to put in 30 seconds, and then cover to boil. The fish fillets are super smooth at this time.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: medium spicy

Chinese PinYin : Suan Cai Yu