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

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"Fish with pickled cabbage is a kind of appetizing dish. LG likes this dish very much. It's very appetizing when it's hot in summer. It's too hot to eat without spicy food. Ha ha... I'm Cantonese. I didn't know how to eat spicy food, but now I'm exercising in Yunnan. "

Production steps:

Step 1: clean the fish, chop it into pieces and put it on a plate. Add salt and pepper powder and marinate it.

Step 2: cut celery, tomato, ginger, garlic, onion, chili and set aside.

Step 3: start the oil pan and fry the fish head, tail and bone.

Step 4: fry it a little bit well, take out one side, add Chinese prickly ash to stir fry (because I'm afraid I always bite Chinese prickly ash when I eat, so I take out Chinese prickly ash after stir fry)

Step 5: add onion, ginger and garlic to saute until fragrant.

Step 6: add the dried pepper.

Step 7: dry pepper stir fry, add tomato sauce and sauerkraut stir fry for 2 minutes.

Step 8: add 3 small bowls of boiling water. By the way, put the rest of the fish in the soup.

Step 9: add celery, cover and simmer.

Step 10: after boiling for a short time, open the lid and add chicken essence.

Step 11: load the plate and enjoy it!

Materials required:

Carp: one

Sauerkraut: one pack

Tomato: one

Celery: Three

Pepper powder: right amount

Dry pepper: right amount

Ginger: right amount

Salt: moderate

Cooking wine: moderate

Starch: right amount

Chicken essence: appropriate amount

Garlic: right amount

Scallion: right amount

Note: remember to clean the fish before it has fishy smell.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Suan Cai Yu