Sauted sauerkraut with toad(ha ma yu shao xue cai )

Sauted sauerkraut with toad

Introduction:

"This kind of fish is called Ankang fish. Its meat is delicate and delicious, but in recent years, toads like this are becoming more and more rare. The best way to make toad is stew. The soup is delicious and unique. The whole body of this fish is treasure. I remember a long time ago, Toad was generally exported to Japan and used as sashimi. Its internal organs, such as roe and liver, are two delicious parts. Its roe is taken out like a curtain, like a curtain. It's dried and steamed. It tastes good and can be used as wine or snack. But my favorite food is its liver, right It's a miracle for me who like to eat all the viscera and liver. This is the charm brought by toad itself. It is rich in cod liver oil. Generally, the liver is braised in brown sauce. I can't eat too much. If I eat too much, I'll get tired of it. But there are also options to cook with sauerkraut. Bones can be used to make soup. Less thorn, more tender meat. This time, my mother asked my aunt to bring the fish from my hometown to Ningbo, which had been processed. I cooked two kinds of flavors, braised in soy sauce and braised fish with preserved vegetables, which are a little lighter. "

Production steps:

Materials required:

Toad: moderate

Sauerkraut: moderate

Ginger powder: appropriate amount

Minced garlic: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

MSG: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Ha Ma Yu Shao Xue Cai