Braised yellow croaker with sauerkraut

Braised yellow croaker with sauerkraut

Introduction:

Production steps:

Step 1: wash the potherb mustard, soak it in clean water for a while, remove the excess salt, squeeze out the water and cut it into powder.

Step 2: wash red pepper and cut into small circles.

Step 3: clean up the fish and wipe dry.

Step 4: heat the oil in a frying pan, then fry the fish until golden on both sides.

Step 5: push the fish to one side, use the oil of frying fish in the pot, pour in onion, ginger, garlic and red pepper ring, stir fry until fragrant.

Step 6: add mustard and stir fry until fragrant.

Step 7: add a little salt, soy sauce, cooking wine and bring to a boil.

Step 8: pour in water, turn to low heat and cook until the soup is slightly dry. (if the pan is not big enough, take out the fried fish, then pour oil in another pan, saute shallot, ginger, garlic, red pepper and potherb mustard, and then add the fish and seasoning to cook.).

Materials required:

Large yellow croaker: 1 (about 400g)

Potherb mustard: 200g

Red pepper: 1

Scallion: 1 / 2 teaspoon

Ginger: 1 / 2 teaspoon

Minced garlic: 1 / 2 tsp

Cooking wine: 1 tablespoon

Salt: a little

Soy sauce: 2 teaspoons

Chicken essence: a little

Water: small half bowl

Note: pickled potherb mustard is very salty, so you must soak it in water for a while before cooking to remove the excess salt; when cooking with potherb mustard, you should add less or no salt, because potherb mustard itself is salty; you should also add less soy sauce, otherwise it will affect the color of potherb mustard, and the finished dish will not look good.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh