My hometown is the hometown of pickled cabbage. The pickled cabbage meat pickled with covered vegetables is thick and mellow, sour and crispy. Therefore, Hunan people eat pickled cabbage and cook fish as common as stir-fried meat with chili pepper. They are not as meticulous as outsiders do about eating fish slices. It is the most common way to cook pickled cabbage with yellow ancient fish, crucian carp, grass carp, and male fish heads. Guests who come to the house will weigh the fish and cook the pickled cabbage. After cooking it in the hot pot, they will eat the vegetables.
It felt like we were eating hot pot and dry pot all year round, but I didn't get angry. It reminded me of when my baby went to the hospital for a prenatal check-up, the doctor checked everyone's urine test list. Some pregnant women who had eaten that big and sweet red peppers were all checked out and criticized by the doctor. I ate fried pork with sharp peppers every day, but I couldn't get it checked out. Sweat, I gave off antibodies from eating peppers, so my daughter now knows how to eat peppers. Hehe, it's easier to serve. My friends 'children can't see a single bit of peppers. Otherwise, I won't eat a bite of rice, and people will die of anxiety. I will envy me every time I see it.
Boiled crucian carp with pickled cabbage
By WallaceWard
Recipe Recommendations
- crucian carp appropriate amount
- sauerkraut appropriate amount
- dried pepper appropriate amount
- ginger appropriate amount
- Garlic appropriate amount
- green pepper appropriate amount
- medium spice
- hotpot
- ten minutes
- simple
Steps for Boiled crucian carp with pickled cabbage
1
Wash a one-pound crucian carp to remove the black film in the abdomen. The pickled cabbage was marinated by grandma. Wash it well, tie the green onions into knots, chop the peppers, shred the ginger, and beat them into pieces.
2
Pour oil into the pan and add a little salt to prevent sticking to the pan.
3
Heat the oil and add the fish on both sides and fry until brown.
4
I forgot to take the process map. After frying the fish, turn and add a spoonful of vinegar, pour it in from the edge of the pan, add green onions, peppers, ginger, garlic, bean paste, and add cold water.
5
Chop the pickled cabbage, put it in cold water, and pass it to add some salt, otherwise it will be salty and faint.
6
Cook the fish for a few minutes and add the pickled cabbage. The soup does not need to add salt. The pickled cabbage is salty.
7
Add a little sugar to neutralize the taste, add some chicken essence, I added some lard, it will taste better, put it into the hot pot and sprinkle a handful of green peppers. This is a habit, and boiling fish with green peppers is also one of the characteristics.