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

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"It's very delicate. I like to use its soup to make rice. If there is such a dish on the table, other dishes can stand aside. There are many ways to make sauerkraut fish, including putting fish fillets before sauerkraut, and putting sauerkraut before fish fillets, but no matter how to make it, it should be suitable for your own taste. Sauerkraut fish sauerkraut can appetizer refreshing, sober up to greasy, but also can enhance appetite, help digestion, but also can promote the absorption of iron

Production steps:

Step 1: take some processed fish and cut into thin slices.

Step 2: put the cut fish into a large bowl, add half of egg white, salt, pepper, starch and oil, mix well and marinate for a while.

Step 3: cut sauerkraut well, chop onion, ginger and garlic, and cut pickled pepper into small circles.

Step 4: heat the oil in the frying pan, add pickled pepper to stir fry the flavor, and then add onion, ginger and garlic to stir fry the flavor.

Step 5: add sauerkraut and stir fry for a while.

Step 6: add appropriate amount of water to boil.

Step 7: add some soy sauce, salt and chicken essence to boil.

Step 8: take out the pickled cabbage and put it into the bottom of the soup bowl.

Step 9: put the fish slices one by one and cook them.

Step 10: cook the sliced fish and pour it into a large soup bowl with sauerkraut.

Step 11: heat up the frying pan with a little oil, add pepper and Zanthoxylum to stir up the fragrance.

Step 12: pour the hot pepper and Chinese prickly ash into the fish soup bowl.

Materials required:

Fish: 300g

Sauerkraut: 150g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Egg white: right amount

Pepper: right amount

Starch: right amount

Soy sauce: moderate

Pickled pepper: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Chicken essence: appropriate amount

Note: 1. Fish should be fresh and fresh to taste delicious. 2. The amount of pepper and Zanthoxylum bungeanum should be put according to personal taste.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Suan Cai Yu