Roasted yellow croaker with cabbage
By WilberKuphal
Ingredients: chicken essence
Recipe Recommendations
- big yellow croaker art. 1
- potherb mustard 200 grams
- red pepper 1 piece
- onion 1/2 tablespoon
- Jiang 1/2 tablespoon
- minced garlic 1/2 tablespoon
- cooking wine 1 tablespoon
- salt a little
- soy sauce 2 teaspoons
- chicken essence a little
- water half a bowl
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Roasted yellow croaker with cabbage
1
Wash potherb mustard, soak in clear water for a while, remove excess salt inside, then squeeze dry the water, and cut into powder.
2
Wash the red peppers and cut them into small circles.
3
Clean the fish and dry it dry.
4
Heat the oil in a skillet, then add the fish and fry until golden brown on both sides.
5
Push the fish aside, use the oil from frying the fish in the pan, add the green onions, ginger, minced garlic and red pepper rings and stir fry until fragrant.
6
Then add in the potherb mustard and stir fry until fragrant.
7
Add a little salt and soy sauce, and bring cooking wine to a boil over high heat.
8
Pour in clear water and turn to medium heat until the soup is slightly dry. (If the pot is not big enough, take out the fried fish, then add the oil in another pot, saute the chives, ginger, minced garlic, red pepper, and minced potherb snow, and then add the fish and seasonings to cook.)Roasted yellow croaker with cabbage Make Tips
Pickled potherb mustard is very salty, so you must soak it in clear water for a while before cooking to remove excess salt; when cooking with potherb mustard, add less or no salt because potherb mustard itself is salty; Soy sauce should also be added less, otherwise it will affect the color of potherb mustard and the appearance of the finished vegetable will not look good.