Spicy fish with pickled vegetables(ma la suan cai yu )

Spicy fish with pickled vegetables

Introduction:

Production steps:

Step 1: buy good fish from the market

Step 2: wash, cut into pieces, add a little salt, cooking wine and starch, mix well and marinate for 20 minutes

Step 3: seasoning, sauerkraut chopped

Step 4: marinate the fish, put it into the flour, dip it with a thin layer of flour, and shake off the excess flour

Step 5: add 60% hot oil and fry until the face is yellow

Step 6: take out the spare parts

Step 7: leave a proper amount of base oil in the pot, add onion, ginger, garlic, dry pepper, pepper and saute until fragrant

Step 8: add pickled cabbage and stir fry to get sour flavor

Step 9: add proper amount of water and bring to a boil

Step 10: bring the fish to a boil and add sugar to taste

Step 11: add soy sauce to taste

Step 12: add chicken essence and pepper to taste

Step 13: just turn it over a little, add water, and thicken with starch mixed sauce

Step 14: spicy and sour

Materials required:

Grass carp: moderate

Sauerkraut: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Starch: right amount

Chicken essence: appropriate amount

Pepper: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: because the fish has been salted, pickles are salty, so do not put salt when cooking.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Ma La Suan Cai Yu