Black Fish Fillet with Pickled Vegetables

Name: Black Fish Fillet with Pickled Vegetables
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Black fish; 150g Pickled vegetables; 2 pcs green pepper; 2 pcs Red pepper; Some salt; Some Cooking Wine; Some ginger; Some oil; a little starch; Some garlic

by Le Shi Ji

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Pickled vegetable black fish fillet is a dish that is usually cooked frequently. It is rich in nutrients and tastes delicious and tender. Whether this dish is done well depends on whether the fillet is good or not. Only sliced fish can be eaten. It was tender and slippery when it came up, and it was so delicious. With a sharp knife, it succeeded more than half. This time, the fish fillets made with the newly-purchased ni ceramic blades are really thin and even, and the bones on the back are also very clean. The child eats well and enjoys it. "

Black Fish Fillet with Pickled Vegetables

1. Buy the black fish, wash it, and remove the head and tail.

Black Fish Fillet with Pickled Vegetables recipe

2. Use a razor blade to remove the bones in the belly of the fish.

3. Then slice the fish into thin slices.

4. Marinate with cooking wine, salt and starch.

5. Wash the old leaves of pickled cabbage.

6. Cut into small pieces.

7. Prepare the ingredients.

8. Pour an appropriate amount of oil in the pot.

9. Add the pickled vegetables, stir fry, and serve.

10. Pour an appropriate amount of oil into the pot again, and saute the ginger and garlic.

11. Add the fish head and fish tail and stir fry.

12. Pour an appropriate amount of cooking wine.

13. Add appropriate amount of water to boil.

14. Wait until the soup turns white.

15. Add the pickled vegetables, mix well and bring to a boil.

16. Season with a pinch of salt.

17. Add the marinated black fish fillets.

18. Turn off the heat when the fillet meat changes color.

19. Sprinkle with coriander before serving.

Tips:
Marinating the fish fillets in advance will make the fish tender and smooth. When the fish fillets change color when they are fried, they can be turned off. The Nai porcelain knife is a single knife. When cutting, one side locks the water and the other side discharges the food, so the sliced fish fillet will not destroy the nutrition of the fish.