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

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"If you make your own fish, it's enough. It's delicious, and the side dishes are super delicious. "

Production steps:

Step 1: wash grass carp, cut into thin slices, add a little salt, cooking wine, 2 pieces of ginger, onion, marinate for about 20 minutes.

Step 2: prepare ingredients, sauerkraut cut into pieces, celery section, onion section, garlic, ginger.

Step 3: put oil in the pot, add sauerkraut, millet pepper, garlic, ginger, stir fry, stir fry the flavor, add enough water, bring to a boil, small fire boil taste (want more sour, boil for a while). Then add the grass carp (marinate the grass carp, wash it, then put a little raw starch and cooking wine into it, and stir well.) Then put the celery in. Bring to a boil over high heat and cook for a few minutes over medium heat. The fish are almost cooked. Add a small amount of pepper, stir, and then sprinkle with shallots and sesame.

Step 4: put a small amount of oil into the pot, add dried pepper and dried pepper, stir fry until red. The smell of sesame comes out when you pour it on the fish_ ∩)O~

Materials required:

Grass carp: 1kg

Pickled cabbage: 1 bag

Celery: 2

Millet pepper: right amount

Note: celery can also be changed to coriander, mainly because these two ingredients can improve the taste of fish, not greasy. You can also ignore the last step of drenching the chilli oil, which will be lighter. When the fish is cooked, there is no salt. When it is salted, it is tasty enough. In addition, the pickled cabbage is very salty. If it's heavy, just add some salt when it's cooked properly.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Suan Cai Yu