Every time I think of pickled cabbage fish that appetites my cravings, I drool from my teeth. So I started cooking it, but it was a bit troublesome to make pickled cabbage fish, but if you wanted to have a good taste, you had to be lazy. I like to make it with grass carp. The meat is tender and has few thorns, and it is smooth in my mouth to satisfy my cravings.
[Nutritional Analysis]
Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients; grass carp is rich in selenium. Regular consumption has anti-aging and beautifying effects, and it also has certain preventive and therapeutic effects on tumors;
[Dietary Effect]
Grass carp is sweet, warm and non-toxic, and enters the liver and stomach meridians. It has the effects of warming the stomach and regulating the middle, calming liver yang, expelling wind, treating arthralgia, intercepting malaria, and nourishing the intestines and clearing the eyes;
Indications for deficiency fatigue, headache due to wind deficiency, hyperactivity of liver yang, hypertension, headache, and chronic malaria. For people with thin bodies and poor appetite, grass carp meat is tender but not greasy, and can appetizing and nourishing.
[Suitable for the crowd]
It can be eaten by the general population, and is especially suitable for patients with fatigue deficiency, headache due to wind deficiency, liver yang hyperactivity, hypertension, headache, chronic malaria, and cardiovascular diseases.
fish with Chinese sauerkraut
Recipe Recommendations
- grass carp 750 grams
- sauerkraut appropriate amount
- dried red pepper appropriate amount
- the pepper appropriate amount
- refined salt appropriate amount
- ginger a little
- cooking oil appropriate amount
- medium spice
- cook
- an hour
- ordinary
Steps for fish with Chinese sauerkraut
1
Chop the peppers, put the sesame peppers in the pan and bake them, grind them, slice the ginger, and cut the cabbage into sections.
2
Use a knife to cut the fish head and tail and draw out the lateral line of the fish to remove some of the earthy smell of the fish.
3
Cut off the fish head and dig it in the middle.
4
Lower the knife along the back of the fish, gently push off the meat slices, and lower the knife as close as possible to the fish bones.
5
Cut the fish bones into blocks and set aside the fish head for later use. Slice the fish fillet: Tilt the knife at a 30-degree angle to slice the fish. The fish fillet should not be too thick, otherwise it will not be smooth.
6
Stir fry the Pi County bean paste with oil.
7
Add sauerkraut and stir fry, add water to the pan, and add a little more water.
8
Add the fish bones and fish heads and stew for a few minutes. This way, the fish soup is also delicious and good for mixing noodles.
9
Fish out the fish bones, fish heads, pickled cabbage, etc., fish out as cleanly as possible and serve in a basin.
10
Gently slide the fillet into the fish soup without stirring it hard, or the fillet will break. The fish slices are easy to cook. The next step is to pour the fish slices and soup into a basin, add pepper, sprinkle with ground pepper, and sprinkle with a little salt. Boil the oil in another pot. When it is hot, pour it on the pepper while it is hot.