Braised crucian carp with pickled perilla leaves(su zi ye pao cai shao ji yu )

Braised crucian carp with pickled perilla leaves

Introduction:

"The pickles are really good. After eating the baked potatoes, keep on cooking the crucian carp. Finish the rest of the pickles and go to the supermarket next time. Although the fish doesn't sell very well, it really tastes good! "

Production steps:

Step 1: cut the pickle into small pieces.

Step 2: clean 3 crucian carp.

Step 3: shred ginger.

Step 4: heat the oil in the pan, add shredded ginger and heat.

Step 5: add crucian carp and fry until both sides are slightly yellow.

Step 6: add sauerkraut, ginger and water, cover and heat. (no salt required)

Step 7: prepare some lettuce and wash it.

Step 8: cook crucian carp for a few minutes, add lettuce and blanch.

Step 9: blanch the lettuce, turn off the heat and start the pot when cooked.

Materials required:

Sauerkraut: moderate

Crucian carp: moderate

Ginger: right amount

Lettuce: moderate

Note: the pickle is salty enough, no need to add salt.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Su Zi Ye Pao Cai Shao Ji Yu