Braised Small Crucian Carp with Cabbage Leaf Vermicelli
1.
Remove the gills and scales, the internal organs, and wash the small crucian carp.
2.
Tear the cabbage leaves into small pieces by hand, slice the green onion and ginger.
3.
Put appropriate amount of vegetable oil in the pot, add green onion, ginger and garlic until fragrant, add pepper to fragrant, add appropriate amount of light soy sauce and vinegar cooking wine in the pot.
4.
Add appropriate amount of water, add small crucian carp, add appropriate amount of salt.
5.
Bring to a boil, cut the tomatoes into small pieces and put them in a pot to boil.
6.
Add cabbage leaves to a boil over high heat.
7.
Put the vermicelli in, boil the heat, the vermicelli becomes transparent, turn off the heat, and out of the pot.
8.
Add an appropriate amount of sesame oil to taste.