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

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"When making this dish, the scenery is not well arranged, and the basin is not beautiful, but it doesn't affect its taste at all! Let's take a look at the method. The finished product can almost be ignored. Pickled vegetables and pickled peppers are made by ourselves. It's very good! "

Production steps:

Step 1: put cooking wine, a small amount of salt, white pepper, sweet potato starch and egg white into fish fillets, massage for 1 minute and marinate for 15 minutes.

Step 2: pickled pepper, ginger, sauerkraut cut.

Step 3: in a cold pan, add oil and pepper, stir fry until fragrant, then pour in ginger, garlic, pickled peppers and pickled cabbage, stir fry for a while, remove and leave ginger slices and soup.

Step 4: put the fish head and bone into the pot and fry until the meat turns white. Put them in boiling water and simmer for 5 minutes.

Step 5: add half of the sauerkraut, salt, sugar, continue to simmer for 3 minutes

Step 6: try to take out all the fish heads and bones in the pot, leave the soup, add the remaining sauerkraut and fish fillets, cook for less than a minute, and then leave the pot.

Step 7: spread some fried white sesame to be OK!

Materials required:

Grass carp: 1500g

Pickled sauerkraut: 1

Self soaked red pepper: 4

Ginger slices: 4

Garlic: 6

Salt: 3 G

Sugar: 50g

Cooking wine: 20ml

White pepper: 3 G

Pepper: 2G

White Sesame: 1g

Note: 1, the thinner the fish, the better. 2. When marinating fish fillets, massage for 1 minute, the fish fillets will be very tender and smooth. 3. Fish under the pot can be out of the pot in 1 minute, a long time fish will be old.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Suan Cai Yu