Homemade Pickled in Winter-----stir-fried Cabbage with Cured Fish

Name: Homemade Pickled in Winter-----stir-fried Cabbage with Cured Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Cured Fish; 1 piece Cabbage Heart; 1 piece ginger; Some shallot; Some salt; Some Cooking Wine; Some White sugar; Some Chicken Bouillon Powder

by Koeko

5.0 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

Generally young friends are not good at pickling dishes, except for my LG. Every year in winter, I would pickle some fish, ducks, meat, etc., buy new year goods, fill the refrigerator, and wait for my son to come back to eat. I don’t care about the refrigerator at home the least, but this time, the cured fish tastes very good, not salty and slightly sweet. "

Ingredients

2 pieces Cured Fish
1 piece Cabbage Heart
1 piece Ginger

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Some Shallot

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Some Salt

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Some Cooking Wine

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Some White Sugar

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Some Chicken Bouillon Powder

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Homemade Pickled in Winter-----stir-fried Cabbage with Cured Fish

1. Cured fish, cabbage.

2. Wash the ginger and spring onion, and cut into slices and minced separately.

3. Wash cured fish and cabbage and cut into pieces.

4. Heat oil in a pan, saute the ginger slices, and add the cured fish.

5. Add cooking wine, stir fry and add some water.

6. Cover and simmer for 8 minutes, then remove.

7. Heat oil in another pot and add cabbage.

8. Add salt and stir-fry quickly.

9. Put the cured fish.

10. Add white sugar to adjust fresh, stir-fry, change to medium-low heat, cover with lid, and simmer for 5 minutes.

11. Open the lid and sprinkle with chopped green onions.

12. Sprinkle in chicken essence. Stir fry quickly and serve.

Tips:
1. Self-marinated herring, not very salty, not very hard. If you buy it outside, soak it in water for half an hour.

2. Because it is a pickled food, a small amount of white sugar is added during the frying process to neutralize the salty taste and play a role in adjusting freshness.