River fish and pickled cabbage soup(he yu suan cai tang )

River fish and pickled cabbage soup

Introduction:

"This dish is home-made in the countryside. Villagers go to the mountains to do farm work. When they return home, they catch some fish in the river. They cook it with their own pickles, and then put some hot peppers. They make a bowl of rice with pickle soup. It's a pleasure for adults and children."

Production steps:

Step 1: wash the small river fish and marinate it with salt and ginger.

Step 2: prepare a small bowl of pickles.

Step 3: Chop ginger, pepper and parsley.

Step 4: heat the cooking oil in the frying pan, fry the small river fish until yellowish, and then take it out.

Step 5: leave a little oil at the bottom of the pot, add ginger and pepper and stir fry until fragrant.

Step 6: add pickles and stir fry until fragrant.

Step 7: pour in a bowl of water and bring to a boil, then add the river fish and cook for 10 minutes.

Step 8: add salt, soy sauce, monosodium glutamate, cook well, sprinkle with coriander, then out of the pot.

Materials required:

Small river fish: 200g

Pickles: 100g

Oil: right amount

Salt: right amount

Pepper: right amount

Soy sauce: right amount

MSG: right amount

Coriander: moderate

Note: my little river fish has been frozen in the refrigerator for a period of time, so frying it in oil makes it more fragrant. If you use fresh little river fish, you can cook it directly without frying, which is more delicious.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: hot and sour

Chinese PinYin : He Yu Suan Cai Tang