Braised crucian carp with pickled cabbage(suan cai shao ji yu )

Braised crucian carp with pickled cabbage

Introduction:

"My friend sent her mother some pickled vegetables, which were very delicious. When I saw the pickled vegetables, I thought of my mother's pickled vegetables, which were very delicious for porridge and cooking. At home, I like to eat crucian carp that my father roasted with sour beans and pickled ginger. Every time I go home, I have to eat it several times. Today, although there is no sour beans and pickled ginger, the sour and spicy taste remains the same. I also have my father's trump card for making this dish - the bean paste that my mother just sent me, and the chili and broad bean that my mother grows. The taste is from snack to big, very good ！”

Production steps:

Materials required:

Crucian carp: 500g

Sauerkraut: 150g

Red pepper: half

Green pepper: one

Ginger powder: appropriate amount

Garlic rice: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Scallion: right amount

Oil: right amount

Soy sauce: right amount

Sugar: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Suan Cai Shao Ji Yu