It turns out that you can't eat spicy food at all. After eating pickled cabbage fish in Nanjing, I slowly began to accept the spicy flavor. Because I eat fish very much, I endured the spicy taste at that time, but the pickled cabbage fish is really delicious. The meal was very good.
The pickled cabbage fish I made before was not as tender and smooth as the ones in the restaurant. It was always a bit old. After studying in the world of delicious food, I decided to do it again this time and give it a try.
The effect is really good, a bit decent. The fish slices are also made by yourself, come on! It's just that I haven't sliced fish for a long time, and my hands are a little rusty. Haha, come on!
Cuihua, it's time to serve the pickled cabbage fish!
fish with Chinese sauerkraut
Recipe Recommendations
- mullet two
- sauerkraut three
- chili several
- garlic several
- onion two
- ginger three pieces
- salt two spoonfuls
- cooking wine two spoonfuls
- slightly spicy
- burn
- ten minutes
- simple
Steps for fish with Chinese sauerkraut
1
Prepare the ingredients in advance and slice the fish slices. Cut the fish bones into pieces and cut the pickled cabbage into small pieces. Put cooking wine, salt, and cornstarch into the fish slices and marinate for ten minutes.
2
Raise the oil pan, add ginger, garlic, and pepper, and saute until fragrant.
3
Add pickled cabbage and stir-fry until fragrant.
4
Put the fish head and fish bones in and stir-fry with the pickled cabbage, add two teaspoons. Continue to stir fry. Stir fry until the fish bones are a little white.
5
Add the stock and finish the dish. The fire boiled. Simmer for ten minutes on low heat to bring out the flavor of fish and the sourness of pickled cabbage. Add some salt to taste. After five minutes, use a colander to remove the fish and sauerkraut together and place them on a plate.6
Put the fish fillet into the soup just now, forgot to take pictures, alas. Poor thing.7
Pour the fish slices and soup into the plate just now. Put the peppers and shallots in the middle of the plate, and sprinkle with some white pepper powder. Pick up another pot of hot oil. Heat and pour on the pepper. Just hear a zila.
8
Let's have a finished product. It's a pity to have two photos missing in the middle. Just make do. A few gourd slices were added in the middle, which was a bit beautiful in color. Stop talking, serve the food!fish with Chinese sauerkraut Make Tips
1 Friends who want to slice their own fish should pay attention, because I use mullet, which is a little slippery on the fish, so I sprinkled some salt on the fish in advance to wash off the mucus. Otherwise, it's a little slippery. 2 The pickled fish slices can be placed before cooking, so that the soup is ready and the fish slices can be slid. 3 I think the cabbage is better weighed in bulk, and I didn't buy it with packaging in the supermarket. If you want to make something spicy, you can add some pickled peppers when making your own soup. 4 When skating the fish slices, it should not take too long, as long as the color breaks out. 5 You can also add some coriander instead of shallots. Taste you like.