Braised fish tail with Turnip

Braised fish tail with Turnip

Introduction:

"When I sorted out the refrigerator, I found that there was a section of fish tail and some rose kohlrabi left in the refrigerator, so I burned the fish tail with kohlrabi. I didn't expect that this dish looked inconspicuous and had no attractive color, but it was really a dish for selling rice. The fish in the dish was salty and fresh, with a slight sour taste of pickles. Kohlrabi was crispy and refreshing, so I had to keep sending rice to my mouth. The topic of losing weight for hundreds of times was still the same Put it off till tomorrow. "

Production steps:

Step 1: spread salt and ginger on the fish tail and marinate for half an hour.

Step 2: wash the rose kohlrabi in water and cut it into thin slices. Cut the green onion and red pepper into sections and shred the ginger.

Step 3: heat up the frying pan, add proper amount of cooking oil, heat to 70% heat, fry fish tail until both sides are slightly yellow, and then remove.

Step 4: leave a little oil at the bottom of the pot and stir fry the scallion, shredded ginger and red pepper until fragrant.

Step 5: add the turnip and stir fry a few times.

Step 6: pour in a bowl of water and bring to a boil.

Step 7: transfer about a spoonful of soy sauce.

Step 8: heat the medium and small heat until the juice is collected, add a little monosodium glutamate, and sprinkle with scallions.

Materials required:

Fishtail: a section

Rose turnip: 50g

Edible oil: right amount

Scallion: right amount

Ginger: right amount

Small red pepper: right amount

Soy sauce: moderate

MSG: right amount

Scallion: right amount

Precautions: 1. Turn the fish over twice when cooking, so that the juice can penetrate into the fish on both sides evenly. 2. Rose turnip is a pickled dish with strong salt taste. It is not suitable to put salt or less in this dish.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh