Stewed crucian carp with Korean hot cabbage(han shi la bai cai dun ji yu )

Stewed crucian carp with Korean hot cabbage

Introduction:

"The Korean hot cabbage made by myself has enough ingredients and is very spicy. I don't dare to eat it. It's really delicious to stew fish with it. It's very spicy. Dad started fishing again, and I'm going to help him eat

Production steps:

Step 1: prepare the wild crucian carp; clean up and reserve.

Step 2: prepare the hot cabbage and juice.

Step 3: heat the oil in the pan and add the Carassius auratus.

Step 4: fry over low heat until yellowish on both sides.

Step 5: add salt.

Step 6: pour in a proper amount of soy sauce.

Step 7: pour in the spicy cabbage and juice.

Step 8: cover and simmer for 10 minutes.

Step 9: add some white pepper.

Step 10: put the stewed wild crucian carp into a bowl.

Materials required:

Carassius auratus: 550G

Hot cabbage: right amount

Cooking oil: right amount

Salt: right amount

White pepper: right amount

Old style: moderate

Precautions: 1. You can fry the wild crucian carp after salting. 2. Hot cabbage is very hot, the dosage should consider personal tolerance.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Han Shi La Bai Cai Dun Ji Yu