Braised fish with pickled cabbage and fennel(suan cai da hui men yu )

Braised fish with pickled cabbage and fennel

Introduction:

"Anise is not that kind of anise and star anise seasoning, but a kind of root plant in the south. It sprouts every spring and grows leaves. If you only eat that leaf, it tastes very strong and has the fragrance of star anise, which is pungent and sweet. In the south, it is only used to make fish. Every autumn, it develops seeds. The seeds fall there and sprout the next year. It has strong vitality and is not afraid of drought. When the spring flowers bloom every year, it will sprout and can be used to make fish again. My father brought a seedling from his ancestral home and planted it in the garden of the community. Every year, many small seedlings grow back. "

Production steps:

Step 1: raw materials: silver carp, a ginger, shallot, cooking wine, a little sugar, salad oil, soy sauce, salt, fennel, chicken essence, dry red pepper, this is the leaf of fennel

Step 2: remove the scales and gills of the silver carp, take out the five internal organs and rinse them with water. Cut off the head of the fish (you can chop the head of the fish with pepper or stew the head of the fish). Cut the body of the fish into cubes, sprinkle with refined salt and marinate slightly.

Step 3: scallion cut into sections, ginger cut into pieces, fennel cut into foam, red pepper cut into sections, sauerkraut chopped

Step 4: the frying pan must be heated, and the oil must be heated for 60-70% and put into the silver carp pieces

Step 5: continue to fry downward until the fish is golden.

Step 6: add onion, ginger and pepper, add hot water (soup), sugar, soy sauce, sauerkraut and cooking wine, bring to a boil, add the lid and simmer for about 20 minutes,

Step 7: until the soup is thickened, add the fennel chicken essence, and cook for about 2 minutes, then put it on a plate

Materials required:

Silver carp: moderate amount

Fennel: right amount

Sauerkraut: right amount

Salt: right amount

Oil: right amount

Scallion: right amount

Sugar: right amount

Cooking wine: moderate

Dry red pepper: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Ginger: right amount

Note: when making fish, remember to heat the pan to cool the oil, so that the fish will not stick to the pan and the fish will fry well

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: fish flavor

Chinese PinYin : Suan Cai Da Hui Men Yu