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

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"Although this dish is also called sauerkraut fish, it is different from the traditional sauerkraut fish fillets. The traditional sauerkraut fish is a Sichuan dish. It changes the fish meat into slices and cooks it in the sauerkraut soup. The soup is sour, fragrant and delicious, and the fish meat is tender, so it is loved by the public. And this sauerkraut fish is put into the oil pan to fry yellow, and then put into the sauerkraut soup to burn until the juice is collected. The taste is quite different from that of traditional sauerkraut fish fillets. "

Production steps:

Step 1: after the fish body is cleaned, cut the fish into small pieces.

Second step: cut the fish into small bowl, add a little Baijiu, pepper and salt to make it for half an hour.

Step 3: slice ginger and garlic, cut pepper into sections, and prepare some pickles and pickle juice.

Step 4: put the salted fish in the oil pan, fry it yellow and then take it out.

Step 5: leave a little oil at the bottom of the pot, add the pepper, ginger and garlic slices.

Step 6: add pickled cabbage and juice to boil. If there is no pickled juice, add a small bowl of water to boil.

Step 7: add a teaspoon of soy sauce.

Step 8: pour in a few drops of Litsea oil

Step 9: put the fish in the water and boil it over low heat.

Step 10: turn over the fish once, let the fish taste evenly, cook until the juice is collected, put a little monosodium glutamate into the pot before stirring.

Materials required:

Carp: 800g

Sauerkraut: 300g

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Starch: right amount

Soy sauce: right amount

Pepper: right amount

Litsea oil: moderate amount

MSG: right amount

Note: 1, if there is no sauerkraut juice, add a small bowl of water to boil. 2. If you don't have ginger oil, you have to put it. But it's better to put it in.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Suan Cai Yu