Sauerkraut ang-sickle fish
By LoriSchumm
Angsberry fish has bluish yellow skin, a body similar to catfish, a flat and wide mouth and has beards on both sides. Although it looks strange, the meat is tender and delicious, making it a treasure among freshwater fish. There are many ways to cook angsberry, whether it is braised or made in soup, it tastes very good. Today, I use pickled cabbage and it tastes delicious.
Recipe Recommendations
- Angjiangfish appropriate amount
- sauerkraut appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- edible oil appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- oyster sauce appropriate amount
- slightly spicy
- burn
- three-quarters of an hour
- simple
Steps for Sauerkraut ang-sickle fish
1
Take out the internal organs with a sharp stab, wash them and control the water.
2
Cut the green onions, ginger and garlic.
3
Heat the oil in the pan, add the angjian fish, and fry on both sides.
4
Stir the fish aside, add spring onions, ginger and garlic and stir-fry until fragrant.
5
Add the seasonings in turn.
6
Pour in water over high heat and bring to a boil, simmer over low heat for 20 minutes.
7
Add pickled cabbage, bring to a boil over high heat, and simmer for ten minutes on low heat.
8
Remove the pan and serve the plate.Sauerkraut ang-sickle fish Make Tips
1. After frying the ang-sined fish, you can take it out and then stir-fry the chives, ginger and garlic. I will save trouble. 2. The pickled cabbage I use is ready-made to make pickled cabbage fish. I can use the pickled cabbage I pickle at home, which will taste better. The pickled cabbage is already very salty, and soy sauce, oyster sauce and so on are added, so there is no need to add salt. If you prefer something lighter, you can wash the pickled cabbage with water and drain it.