Stewed Chinese cabbage with hairtail

Stewed Chinese cabbage with hairtail

Introduction:

"This hairtail is the same as his father's in the canteen. It tastes good. You can try it."

Production steps:

Step 1: take 500g hairtail, wash it and cut it into small pieces. Prepare 3 leaves of cabbage, 1 gram of green onion, 1 gram of ginger and 1 gram of garlic.

Step 2: cut 1 g green onion, 1 g ginger and 1 g garlic.

Step 3: roll hairtail with 2 tbsp flour.

Step 4: heat 1 tablespoon of soybean oil in the pan and fry hairtail with flour until golden on both sides.

Step 5: Sprinkle with chopped green onion and ginger and drizzle with 1 teaspoon soy sauce.

Step 6: fill a bowl of water and pour in 1 teaspoon cooking wine.

Step 7: put in a small spoon of refined salt. Putting salt in advance will make the fish taste better.

Step 8: cut the 3-leaf cabbage into strips.

Step 9: put the sliced cabbage into the pot and simmer.

Step 10: when the cabbage is well cooked and the soup is thick, sprinkle coriander on it to get out of the pot.

Materials required:

Hairtail: 500g

Chinese cabbage: 3 leaves

Scallion: 1g

Ginger: 1g

Garlic: 1g

Flour: 2 tablespoons

Water: 1 bowl

Soy sauce: 1 teaspoon

Vinegar: 1 teaspoon

Salt: 1 teaspoon

Cooking wine: 1 teaspoon

Note: pouring cooking wine is good for removing fishy smell.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh