Stewed fish with sauerkraut

Stewed fish with sauerkraut

Introduction:

"Sauerkraut belongs to Brassica of Cruciferae, and is a variety of tillering mustard. Pickled and processed sauerkraut is bright yellow in color, rich in aroma, crisp and delicious in taste. It is popular among urban and rural residents whether it is fried, steamed, boiled, served as seasoning or served alone. Every year when the season comes, my mother-in-law will make a lot of sauerkraut by herself. Crisp and refreshing sauerkraut can be combined with many kinds of dishes. This sauerkraut stewed fish is my mother-in-law's specialty. Every time I put it on the table, n pairs of chopsticks will stretch to it. "

Production steps:

Step 1: remove scales and internal organs of small fish and clean them

Step 2: marinate the fish with salt for 10 minutes

Step 3: add rapeseed oil into the pot

Step 4: put the fish in the pot

Step 5: fry the fish until golden on both sides

Step 6: take out the spare

Step 7: wash the sauerkraut and cut it into pieces. Dry the red pepper and garlic

Step 8: heat the oil in a pan, add minced garlic and dried red pepper, and saute in a pan

Step 9: add the cabbage

Step 10: stir fry the fragrance and add a little water

Step 11: pour in the fried fish

Step 12: add fresh soy sauce

Step 13: add sugar to extract

Step 14: add cooking wine and simmer until the fish is crisp

Step 15: add salt

Step 16: add chicken essence

Materials required:

Sauerkraut: 100g

Xiaoyuzai: 500g

Oil: right amount

Salt: right amount

Ginger: moderate

Scallion: right amount

Cooking wine: moderate

Soy sauce: moderate

Sugar: right amount

Chicken essence: appropriate amount

Note: 1. The best way to cook this dish is to use rapeseed oil, especially fragrant. 2. The fish should be salted before frying, not easy to break

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh