Black fish fillet with pickled vegetables(suan cai hei yu pian )

Black fish fillet with pickled vegetables

Introduction:

Production steps:

Step 1: soak and wash black fungus, slice carrot.

Step 2: sauerkraut chopped clean.

Step 3: marinate the black fish fillets with ginger water, a little salt, cooking wine, starch and white pepper for 20 minutes.

Step 4: put more oil in the pot to heat, pour in black fish fillets, stir fry for 30 seconds, and quickly serve.

Step 5: stir fry carrot and black fungus with the remaining oil in the pot.

Step 6: add sauerkraut, stir fry, add appropriate amount of cold boiled water, and cook.

Step 7: pour in the black fish fillet, add a little sugar, stir fry evenly, because the pickle itself has a salty taste, so there is no need to add salt.

Step 8: loading!

Materials required:

Black fish fillet: 200g

Sauerkraut: 100g

Carrot: 50g

Auricularia auricula: right amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Oil: right amount

White pepper: moderate

Notes: 1. It's difficult to slice black fish fillets. Generally, I buy them in the market and ask the master to clean them directly when they come back. 2. Marinate the black fish fillets with starch or egg white before frying. The taste is tender. 3. Pickled cabbage is salty. I didn't add salt when I made it. You can add salt as you like.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Cai Hei Yu Pian