Boiled Fish with Pickled Cabbage and Chili(suan cai yu )

Boiled Fish with Pickled Cabbage and Chili

Introduction:

"Sauerkraut fish is one of the representative works of Sichuan cuisine. Some sauerkraut fish are made from whole fish, while others decompose the fish, first cook the fish bones, and then blanch the fish fillets. No matter what method, as long as it's exquisite, it's an attractive delicacy. The sauerkraut fish I made today uses the frozen grass carp section in the refrigerator. The finished dish tastes good and is worth a try. "

Production steps:

Step 1: main and auxiliary materials: Grass Carp section 500g, fish sauerkraut 200g, seasoning: oil, salt, sugar, monosodium glutamate, cooking wine, starch, onion, ginger, garlic, red pepper.

Step 2: cut the fish into small pieces. Marinate with wine and a little salt for 10 minutes.

Step 3: rinse the pickled fish with clean water. Add water starch, gently grasp and sizing.

Step 4: heat up the oil, add onion, ginger, garlic, red pepper and stir fry until fragrant. Add fish, sauerkraut and stir fry.

Step 5: add water. Bring to a boil and cook for 5 minutes. Add salt, sugar and monosodium glutamate to taste.

Step 6: in turn into a good paste fish, fish into the pot first do not move it. Let's bring it to a boil.

Step 7: gently shake the pan, about 1 minute, the fish will float. Turn off the fire.

Step 8: put the fish and sauerkraut into a bowl and pour the soup. A little embellishment.

Materials required:

Grass carp segment: 500g

Fish and sauerkraut: 200g

Cooking wine: moderate

Starch: right amount

Red pepper: a little

Oil: right amount

Salt: right amount

Sugar: right amount

MSG: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Precautions: 1. If it is live fish, you can cook it into fillets. 2. Sizing can increase the smooth and tender taste of fish.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Suan Cai Yu