Onion, sole and cabbage(yang cong mu yu bao cai )

Onion, sole and cabbage

Introduction:

Production steps:

Step 1: shred the onion

Step 2: cut the pepper into small pieces, beat the garlic into small pieces

Step 3: wash the flatfish, pull the contents out and cut off the black ink bag at the bottom. Then cut the glasses, squeeze out the ink, squeeze out the things in the mouth, and then cut the body open. The brown ones inside are edible, and the taste is super fresh

Step 4: make the knife lighter, don't cut into sections, change it to a flower knife

Step 5: then cut it vertically

Step 6: put onion in the pot, stir fry garlic until fragrant

Step 7: put the cabbage down, stir fry a few times, and then add some cooking wine

Step 8: when the cabbage is soft, put down the flatfish, and stir fry the head and belly. Finally, add the pepper, soy sauce, salt, chicken essence, and put it out of the pot

Materials required:

Flatfish: one

Cabbage: 1 / 4

Onion: half a piece

Garlic: two cloves

Pepper: two

Cooking wine: moderate

Soy sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1, originally wanted to deal with the steps of the flatfish photographed, it is too dirty hands, only I did not take a person at home.. 2. This dish was once eaten outside. It was originally Chinese cabbage, but it was not replaced by cabbage at home, so I fried it soft. The soft dish is soaked in the sweet soup and mixed in the rice. It's super delicious~

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yang Cong Mu Yu Bao Cai