Saury with cabbage (hairtail with cabbage)(dao yu shao bai cai dai yu dun bai cai )

Saury with cabbage (hairtail with cabbage)

Introduction:

"Qingdao people call hairtail swordfish. The local swordfish in Qingdao is narrow and slender. It tastes very fresh and has no fishy smell. It's delicious when it's fried and stewed. I don't understand. Every time I buy it, I pretend to ask: is it local? In fact, I don't know if it's true. However, it is said on the Internet that there are few local swordfish in these two families. Let's have a taste. Qingdao is rich in seafood, and Shandong is rich in Chinese cabbage. These two most common things collide with each other. They are the freshness of swordfish and the sweetness of Chinese cabbage. They taste simple and simple

Production steps:

Step 1: clean up the swordfish, remove the head and tail, and cut it into small pieces. When buying fish in this step, you can ask the fish seller to do it for you directly.

Step 2: put the swordfish in a container and add some black pepper.

Step 3: add salt.

Step 4: add proper amount of cooking wine.

Step 5: stir well and marinate for 20 minutes.

Step 6: prepare a small bowl and mix the flour and starch in a ratio of 9:1.

Step 7: control the water content of swordfish and roll it in a flour bowl to make the whole swordfish pieces evenly and thinly coated with flour.

Step 8: heat the oil in the pan.

Step 9: when the oil temperature is 70% or 80% hot, put the swordfish wrapped in flour.

Step 10: put all the fish in and fry until golden on both sides.

Step 11: add scallion, ginger, star anise, and pour in boiling water, no more than 1 cm of swordfish. Bring to a boil over high heat and simmer over low heat.

Step 12: wash the cabbage and cut it into evenly sized pieces.

Step 13: take another pot and drain the oil.

Step 14: after the oil is hot, put the vegetable upper first, then the vegetable leaves.

Step 15: stir fry until the leaves are soft.

Step 16: put the cabbage into the pot of stewing swordfish and spread it evenly on the swordfish.

Step 17: add proper amount of soy sauce to taste.

Step 18: cover the pot and simmer for 10 minutes, then put a little coriander before leaving the pot.

Materials required:

Swordfish: moderate

Cabbage: moderate

Scallion: right amount

Ginger: right amount

Star anise: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Black pepper: moderate

Flour: right amount

Starch: right amount

Note: 1. Because it has been pickled with cooking wine before, there is no cooking wine in the stewing process. If you don't like the fishy smell, you can add some cooking wine before heating the water. 2. The combination of flour and starch can form a thin protective film outside the fish skin, so that the fish skin will not break. 3. Otherwise, you don't have to stew the fish and cabbage in advance. It takes too long

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dao Yu Shao Bai Cai Dai Yu Dun Bai Cai