Anchovy with pickled vegetables(suan cai ang ci yu )

Anchovy with pickled vegetables

Introduction:

"The black and yellow skin of the anchovy is similar to that of the catfish. Its mouth is flat and broad, and it has a beard on both sides. Although it looks strange, its meat is tender and delicious, so it can be called a treasure among freshwater fish. There are many ways to cook the anchovy. Whether it is braised in brown sauce or made in soup, it tastes good. Today, it's made with pickled cabbage. It's delicious. "

Production steps:

Step 1: take out the internal organs, wash and control the water.

Step 2: cut onion, ginger and garlic.

Step 3: heat the oil in the pan, add the anchovy and fry on both sides.

Step 4: fish aside, add onion, ginger and garlic stir.

Step 5: add seasoning in turn.

Step 6: pour in water and bring to a boil over high heat. Simmer over low heat for 20 minutes.

Step 7: add the pickled cabbage, bring to a boil over high heat, and simmer over low heat for more than ten minutes.

Step 8: take out the pot and fill the plate.

Materials required:

Anchovy: moderate

Sauerkraut: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Edible oil: right amount

Cooking wine: moderate

White pepper: right amount

Oyster sauce: right amount

Note: 1, anchovy fried can be Sheng out, and then stir onion ginger garlic, I save a step. 2. The pickled vegetables I use are ready-made for fish with pickled vegetables. You can use the pickled vegetables at home, which will taste better. Sauerkraut is already very salty, but also put soy sauce, oyster sauce and so on, so there is no need to put salt. If you like something light, you can wash the pickled cabbage with water and drain it.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Suan Cai Ang Ci Yu