Stewed fish head with pickled cabbage(yu tou suan cai dun fen pi )

Stewed fish head with pickled cabbage

Introduction:

"I've had one before, stewed fish head and bean curd in casserole. Hey, it's a surprise to have a little change. My daughter, who doesn't like Fenpi very much, says it's delicious. I hope you like it too. "

Production steps:

Step 1: clean the fish head and cut it.

Step 2: prepare the ingredients. Red and green pepper cut into small pieces and green onion leaves together, garlic, onion root and star anise together, and pepper. After taking a picture, I thought of taking it. Hee

Step 3: wash pickled cabbage, cut into small sections, and soak the skin.

Step 4: add oil into the pot, stir fry shallot root, star anise, red pepper and Chinese prickly ash over low heat.

Step 5: put the fish head into the pan and fry it until it is slightly yellow on both sides.

Step 6: add appropriate amount of water and sauerkraut.

Step 7: bring to a boil, add soy sauce, vinegar, sugar, cooking wine, chicken essence, salt and simmer for 15 to 20 minutes.

Step 8: put in the powder. Stew until the skin is well done.

Step 9: add red and green pepper and scallion flavor, stew for about two or three minutes, then out of the pot.

Step 10: do you like it? Sour, spicy and fresh.

Materials required:

Fish head: one

Sauerkraut: right amount

Powder skin: appropriate amount

Garlic: right amount

Chives: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Red pepper: two

Red pepper: right amount

Green pepper: right amount

Old style: 3 spoons

2 tbsp cooking wine

Vinegar: 3 tbsp

Sugar: right amount

Chicken essence: appropriate amount

Edible salt: appropriate amount

Note: 1, like a little spicy, you can cut red pepper, put a few more red pepper. 2. Like more sour, optional white vinegar with some.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Yu Tou Suan Cai Dun Fen Pi