Boiled Fish with Pickled Cabbage and Chili

Boiled Fish with Pickled Cabbage and Chili

Introduction:

Production steps:

Step 1: raw material map, sauerkraut chopped (I also add a little sour ginger in it), garlic slices, ginger cut, parsley cut section, appropriate amount of dry pepper and pepper.

Step 2: grab the fish with a little salt, pepper and cornmeal.

Step 3: grab the fish bone with salt and pepper.

Step 4: add oil in wok, saute garlic slices and ginger.

Step 5: when the garlic is slightly yellow, pour in the sauerkraut.

Step 6: add proper amount of water or soup and proper amount of Zhenxuan soy sauce after stir frying.

Step 7: cook the fish bones in the soup.

Step 8: bring to a boil.

Step 9: after boiling, slice the fish into the pan.

Step 10: it's easy to cook the fish. Add some pepper after cooking.

Step 11: put it in a big bowl.

Step 12: add a small amount of oil to the pot, fry pepper and dried pepper over low heat.

Step 13: pour the fried pepper oil on the fish.

Step 14: Sprinkle with coriander.

Materials required:

Grass carp: 500g

Sauerkraut: 350g

Ginger: right amount

Dry pepper: right amount

Coriander: moderate

Garlic: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

Edible oil: right amount

Salt: right amount

Zhenxuan soy sauce: right amount

Note: I put down three dry peppers and a spicy millet, which is very spicy. I like spicy food, and I can add a spoonful of chili sauce to sauerkraut, but I don't like spicy food. No need to add salt. It's salty enough.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy