Stewed pickled vegetables with grass carp
Everyone must find it strange when they see the title. Why is it "Grass Carp Stewed with Pickles"? Not [Stewed Grass Carp with Pickles]! Haha, let me tell you, what you eat here is pickles, not fish. Pickles with fish are even more delicious! Put a circle of dough cakes on it with rice porridge, which is my husband's favorite!
Recipe Recommendations
- grass carp a
- pickles appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- liquor appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- dried chili appropriate amount
- boiling water appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Stewed pickled vegetables with grass carp
1
Wash the grass carp and cut it into sections.
2
Wash the pickles, cut them into pieces, and soak them in clear water to remove some of the salty taste.
3
Boil the wok to dry, rub it with ginger, pour in the right amount of oil, and add onions, ginger, and dried peppers to burst the fragrance.
4
Get off the grass carp section and pour some white wine.
5
After frying one side, turn over and fry the other side.
6
Pour some soy sauce and boiling water.
7
Add the pickled vegetables that have been squeezed dry.
8
Place a circle of dough cakes and put some sugar on the pickles.
9
Cover and simmer over low heat for about 15 minutes.
10
Take out the cooked cake and use a shovel to pour the juice on the pickles to make the pickles on top taste.
11
Finally, add some chicken essence to season, sprinkle with some garlic flowers and mix well.