Grilled Fish with Pickled Cabbage

Name: Grilled Fish with Pickled Cabbage
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 227g Pickled cabbage; 390g Chub; 2 tablespoons Corn oil; 1 tablespoon Cooking Wine; Some salt; 1/2 root Green onions; a little Shallots

by Feixue Piaoxu (from Tencent.)

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

This silver carp is too big to be seen. I can't control that fish head, and there is no suitable plate to hold half of the fish head. Later it was half of his sister's house and half of my house. My husband fry it a little bit, put it in a soup pot and boil it directly on the table. Then this fish section scared me silly. So the husband separated it section by section and put it in the refrigerator so that I could burn it separately. Today I took out a package, there are so two sections, it was not washed in the refrigerator at that time. The fish meat is red after thawing at this moment. As for me, it's nostalgic. Thinking of my childhood in winter, my dad always bought silver carp to cook pickled cabbage, and he liked picking the frozen pickled vegetables for rice. It burned like this today. But I found out that there was no ginger or ginger powder at home, so I used five-year-old Huadiao wine and green onions.

Ingredients

227g Pickled Cabbage
390g Chub
2 tablespoons Corn Oil
1 tablespoon Cooking Wine
Some Salt
1/2 root Green Onions
a little Shallots

Grilled Fish with Pickled Cabbage

1. The ingredients are all weighed.

Grilled Fish with Pickled Cabbage recipe

2. First burn the iron pan, then add oil

3. Shake the oil and boil it until the frying pan is smoky

4. Fried fish

5. Fry the yellow one side, turn over and fry the other side

6. Finely chop the pickled cabbage, and finely chop the green onions and spring onions

7. The fried fish pieces on both sides are cooked with wine to remove the smell. I used aged Huadiao wine, which is super fragrant.

8. Increase the green onion and fry it slightly

9. Push the fish segments to the side of the pot, add the pickled cabbage and mix slightly

10. Put the fish segments on the pickled cabbage, add some salt to the fish segments

11. Add an appropriate amount of boiling water, roughly equal to the fish section, and burn it on fire.

12. Cook until the soup is less, sprinkle a little white pepper and turn off the heat. Put it on the plate, sprinkle some shallots, and pour the remaining soup in the pot.

Tips:
1. For frying fish, it is not easy to stick to the pan by burning the pan. If you are afraid of oil splashing, you can turn off the heat when the fish section is placed, slide down the fish section and open the fire and cover for frying. But pay attention.
2. Add salt according to the saltiness of the pickled cabbage.
3, can eat spicy, put some chili to look good and taste. My physique is not suitable for spicy food, so I didn't let it go.