River Fish Pickled Cabbage Soup

Name: River Fish Pickled Cabbage Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Small river fish; 100g Pickled vegetables; Some oil; Some salt; Some chili; Some Soy sauce; Some MSG; Some parsley

by The joyful life of pyrotechnics

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This dish is home-cooked in the countryside. The villagers go to the mountains to do farm work. When they return home, they will catch a few fish from the river fish. They will cook them with their own pickled vegetables and add some chilies. The taste is sour and spicy. , Soak a bowl of rice with sauerkraut soup, adults and children eat it, it is a happy one. "

Ingredients

200g Small River Fish
100g Pickled Vegetables
Some Oil
Some Salt
Some Chili
Some Soy Sauce
Some Msg
Some Parsley

River Fish Pickled Cabbage Soup

1. After the small river fish is washed, it is slightly pickled with salt and ginger slices to remove the fishy.

2. Prepare a small bowl of sour pickles.

3. Chop the ginger, cut the pepper into long sections, and cut the coriander into sections for later use.

4. Pour edible oil into the wok to heat up, fry the small river fish until slightly yellow, then remove it for use.

5. Leave a little oil in the bottom of the pot, add the minced ginger and chili and saute until fragrant.

6. Add sour pickles and stir fry to create a fragrance.

7. Pour in a bowl of water and boil, then add the small river fish and cook for ten minutes.

8. Add salt, soy sauce, and monosodium glutamate, cook well, sprinkle with coriander and serve.

Tips:
My small river fish has been frozen in the refrigerator for a while, so it’s more fragrant. If you use fresh small river fish, you can cook it directly in the pot without frying, so it’s more delicious.