Guangdong version: sauerkraut fish(guang dong ban suan cai yu )

Guangdong version: sauerkraut fish

Introduction:

"Many Cantonese people can't eat spicy food, but they like the taste of pickled fish and boiled fish, but they can't eat it, because it's very spicy to eat outside. It's hard to eat after trying. Some people can't speak for several days, and they can't help it. In the early days, there were too few people in Guangdong who ate spicy food, just like in my family, except for me, no one else could eat spicy food Spicy things, I don't know how many days to drink herbal tea to be comfortable. So they often say that I'm a weirdo and the same family. How can I eat spicy food like this? When I graduated, one of my colleagues from Changde, Hunan Province brought me a lot of local peppers when I went back to my hometown. Because my family didn't eat them, I could only make pickled peppers and eat them by myself occasionally. My husband's taste was similar to mine, otherwise he couldn't eat spicy food. Ha ha, that's OK It's the same smell. Guangdong's summer is very long and hot. Many people can't eat in summer. It's too hot and uncomfortable, but they can't eat things with too heavy taste. Otherwise, it will be more uncomfortable. My husband is very serious. He asked me to make a pickled fish for him every week since the beginning of summer. The pickled fish I made is more Cantonese, fragrant but not spicy. Most people can accept the spicy, even if it's hot You can eat without spicy food, which is my husband's favorite. "

Production steps:

Step 1: prepare the required materials for standby;

Step 2: turn the pan red, add proper amount of oil, pour in dry pepper and Chinese prickly ash, stir fry until fragrant;

Step 3: add sauerkraut and continue to stir fry;

Step 4: stir fry until sauerkraut turns color, add wine and other seasonings, stir fry for 2 minutes;

Step 5: add appropriate amount of water to the pot, wipe the water over the pickled cabbage noodles, and bring to a boil over high heat;

Step 6: after boiling, pour into the soup pot and continue to cook over high heat for 15 minutes;

Step 7: when cooking the soup, treat the fish, add appropriate amount of seasoning and chicken protein, mix well;

Step 8: add the fish after 15 minutes, continue to cook over high heat, cook for 3-5 minutes, turn off the heat.

Materials required:

Sauerkraut: 200g

Fish: 500

Dried pepper: 12

Zanthoxylum bungeanum: right amount

Protein: 1

Ginger: right amount

Salt: right amount

Soy sauce: right amount

Cooking wine: moderate

Note: if you buy fish head, fish head should be put in advance, otherwise it is not cooked, if it is all fish, boil it for 3-5 minutes.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Guang Dong Ban Suan Cai Yu