Swordfish for cabbage
By VicentaLakin
Qingdao people call it a swordfish, and the local swordfish is narrow, long, rare, tasteless and delicious. I don't understand. Every time I buy it, it's a fake: is it local? It's not true or not. On the Internet, however, these two local swordfish are already scarce, let's just eat. Qingdao is rich in seafood, and Shandong is rich in large cabbage. The two most common things collide together, fresh swordfish, sweet cabbage, simple and simple。
Recipe Recommendations
- swordfish appropriate amount
- cabbage appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- black pepper appropriate amount
- flour appropriate amount
- starch appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Swordfish for cabbage
1
Swordfish clean up, turn around, cut into pieces. When you're buying fish, you can sell fish directly。
2
Put swordfish in a container with a proper amount of black pepper。
3
Plus appropriate salt。
4
And a proper amount of wine。
5
Smuggle even, pickle for 20 minutes。
6
Prepare a small bowl to mix flour and starch at a ratio of 9 to 1。
7
Swordfish are kept dry and placed in a flour bowl to roll, so that they are covered in a thin, flat layer of powder。
8
Hot oil in the pot。
9
When the oil is 7 or 80% hot, it's put in a knifefish packed with flour。
10
Put all the fish in it and fry it to two sides。
11
Add onions, ginger blades, eight horns and pour into the water, without a centimeter of swordfish. When the fire breaks, the small fire is slowly roasted。
12
Wash the cabbage and cut it into flat blocks。
13
Another pot, oil。
14
Let's start with the groceries and then the leaves。
15
Scrambled to soft leaves。
16
Put the cabbage in the sauerkraut pan and lay it evenly on the swordfish。
17
I'll give you the right amount。
18
We'll have 10 minutes of casserole, and we can put some cuisine before we go out。Swordfish for cabbage Make Tips
1. Since the fish was marinated with cooking wine beforehand, no more was added during the stewing process. If you dislike the fishy smell, you can add a moderate amount of cooking wine to sauté briefly before adding hot water.
2. The combination of flour and starch forms a thin protective layer over the fish skin, preventing it from breaking.
3. The fish and cabbage were prepared in advance, so the stewing time does not need to be too long; otherwise, the fish meat will become mushy and the texture will be poor.