stir-fried cabbage with cured fish
Most young friends are not very good at pickled vegetables, but my LG is an exception. Every year in winter, I will pickle some fish, ducks, meat, etc., buy New Year's goods, fill the refrigerator to a full size, and wait for my son to come back to eat. I don't care about the refrigerator at home, but this time the cured fish tastes really good. It's not salty and slightly sweet.
Recipe Recommendations
- cured fish 2 blocks
- Jiang 1 block
- onion appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- white granulated sugar appropriate amount
- chicken essence appropriate amount
- salty and sweet
- fried
- ten minutes
- senior
Steps for stir-fried cabbage with cured fish
1
cured fish, cabbage.
2
Wash the ginger and onions, cut them into slices and minced respectively.
3
Wash cured fish and cabbage and cut into slices.
4
Heat the oil in the pan, saute the ginger slices to fragrant, and add the cured fish.
5
Add cooking wine, stir fry, and add some water.
6
Cover, simmer for 8 minutes, and remove.
7
Heat the oil in another pan and add the cabbage.
8
Add salt and stir-fry quickly.
9
Add cured fish.
10
Add white sugar to stir fresh, stir fry, change to medium to medium heat, cover, and simmer for 5 minutes.
11
Open cover and sprinkle with chopped green onion.
12
Sprinkle in chicken essence. Stir quickly and serve.stir-fried cabbage with cured fish Make Tips
1. Homemade pickled black carp; it is not very salty, nor is it very dry or hard. If store-bought, it needs to be soaked in water for half an hour. 2. Since it is a preserved food, add a small amount of white sugar during stir-frying to neutralize the saltiness and enhance the flavor.