Name: Braised Small Fish with Pickled Vegetables
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pickled vegetables; 500g Small fish; Some oil; Some salt; Some ginger; Some shallot; Some Cooking Wine; Some Soy sauce; Some Sugar; Some Chicken Bouillon Powder

Braised Small Fish with Pickled Vegetables

by Wandering stars

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Brassica oleracea belongs to the mustard species of the Brassica genus Cruciferae. It is a variety of tiller mustard. The pickled and processed pickled vegetables have a bright yellow color, strong aroma, crisp and delicious taste, whether it is fried, steamed, boiled, or used as a soup. , Or served alone, are loved by both urban and rural residents.
Every year when the season comes, the mother-in-law will make a lot of pickled vegetables by herself. The crispy and refreshing pickled vegetables can be matched with many kinds of dishes. This pickled vegetable braised small fish is a specialty of the mother-in-law. Every time it is served, there will be N pairs. Chopsticks stretched towards it. "

Braised Small Fish with Pickled Vegetables

1. Remove the scales and internal organs of the small fish

2. Process the clean fish and add salt to marinate for ten minutes

3. Put canola oil in the pot

4. Put the small fish in the pot

5. Fry the small fish until golden on both sides

6. Hold out

7. Wash the pickled vegetables and chop into minced pieces, dry red pepper and minced garlic

8. Put the hot oil in the pot and add the minced garlic and dried red pepper to the pot

9. Put the pickled vegetables

10. Stir fry for a fragrance, add a little water

11. Pour in the fried fish

12. Add soy sauce

13. Add sugar to refresh

14. Add the cooking wine and simmer until the fish is crispy

15. Add salt at the end

16. Just add chicken essence

Tips:
1. The best way to cook this dish is to use rapeseed oil, which is particularly fragrant
2. The fish should be marinated in salt before frying, it is not easy to break