Kimchi Saury Pot

Name: Kimchi Saury Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Fermented kimchi; 2 tails Saury; 50g Pickled vegetables; 30g Jinzheng; 1/2 root Green onions; A Red chili; A green pepper; a little Chicken noodles; 200cc (submerged fish) water; a little Salad oil

by m+n Zhang Zhensheng

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

After the New Year in Korea, the temperature slowly rises, and the kimchi starts to ferment easily. At this time, there are still many kimchi in many homes that have not been eaten. After a long time, many dishes have been developed, such as kimchi fried pork and kimchi. Pot, kimchi saury pot, kimchi pancake, etc."

Kimchi Saury Pot

1. 50 grams of pickled vegetables for spare, (you can leave it alone)

2. 200 grams of fermented kimchi, the more sour the better

3. Wash enoki mushrooms, drain and set aside

4. Red pepper, green pepper, scallion, slice obliquely, mince garlic

5. The saury is gently scraped off the scales, opened to remove the head and tail, washed, drained and set aside

6. Put a little oil in the casserole, add kimchi and stir fry, then add pickled vegetables, enoki mushrooms, and chili powder in sequence

7. Then add the saury, pour in water, cover the pot and turn to a medium-low heat to boil and simmer for 15 to 20 minutes. Lift the lid and turn on the high heat to collect some juice and it is ready to serve.

Tips:
If you really can’t wait for the kimchi to ferment, you can use lemon juice instead of natural fermentation.

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