stir-fried fish with pickled cabbage
I have never figured out the scientific name of Nai fish. We always call it that here. It is a slender fish in the mouth of the sea. It is as thick as a finger and has sharp teeth in its mouth. Moreover, it has extremely strong vitality and can still be alive for a long time. This fish is delicious when used to make soup, and it is used to stir-fry cabbage. Although there is not much meat, the meat is firm and delicious.
Recipe Recommendations
- sauerkraut 250 grams
- Jiang appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sour and salty
- fried
- ten minutes
- ordinary
Steps for stir-fried fish with pickled cabbage
1
Soak the pickled cabbage in water and wash the fish.
2
Remove the head of the fish and wash it
3
Cut the pickled cabbage, pepper, and ginger well for use.
4
Heat the pan without adding oil. Stir the cabbage into the pan and stir fry for a while and serve for later use.
5
Remove the oil pan, saute the ginger and dried peppers until fragrant, and add the fish to the pot and stir-fry.
6
After the fish changes color, add a little salt and adjust the soy sauce.
7
Add pickled cabbage, stir-fry well, slip some water, and wait until the fish is cooked.
8
Salty, fresh and delicious, stir-fried Nai fish with pickled cabbage with a little hot and sour is out of the pot.