Braised fish with Chinese cabbage root(pie cai gen shao yu )

Braised fish with Chinese cabbage root

Introduction:

"Wild leek" is called Brassica oleracea by Yunnan people, also known as Allium macrostemon and wild leek. The leaves, stems, flowers and roots are edible. But it's fatter and fresher than leeks. The root of wild leek, also known as Brassica oleracea root, is an indispensable ingredient in the production of various ethnic dishes in Yunnan. A few days ago, I bought some Brassica oleracea root. If I didn't eat it, it would be broken. Just now, there was a fish frozen in the refrigerator, so I burned the fish with Brassica oleracea root. The root of Brassica oleracea is fleshy and has a pungent flavor, which is good for cooking fish. "

Production steps:

Step 1: cut the carp into two sections after cleaning.

The second step: put the carp in the bowl, add a little Baijiu, white pepper and salt for half an hour.

Step 3: take the root of Brassica oleracea from the root one by one and wash it.

Step 4: cut the cleaned water spinach root into small sections, chop ginger and garlic, pickle pepper and red rice into small circles.

Step 5: heat up the oil in the frying pan, fry the fish and remove it.

Step 6: leave a little oil at the bottom of the pot, add ginger, garlic, pickled pepper, red rice, and stir fry until fragrant.

Step 7: pour in a small bowl of water and bring to a boil. Put in a spoonful of soy sauce.

Step 8: add the fried fish.

Step 9: put in the fried fish.

Step 10: put in the root of Brassica oleracea and cover it. Cook over low heat until the juice is collected.

Step 11: turn over the fish in the middle of the way, and let both sides of the fish taste well. After the juice is collected, it can be served.

Materials required:

Carp: 800g

Water spinach root: 100g

Oil: right amount

Salt: right amount

Baijiu: moderate amount

Pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pickled pepper: right amount

Spicy red rice: moderate

Soy sauce: right amount

Note: 1. If the fish is too big, cut it into two or three sections and fry them yellow. 2. When cooking fish, turn the fish over and let both sides of the fish taste good.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Pie Cai Gen Shao Yu