Pickled Chinese cabbage fish is a common dish with high nutritional value, so it is very popular in daily life. The meat of pickled Chinese cabbage fish is very tender, and the taste is also sweet and sour, with a spicy and delicious taste. It can be used to stimulate appetite or facilitate digestion and absorption in daily life.

The dish has tender fish, fragrant soup, sweet and sour taste, and is spicy and delicious.

Materials

Main ingredients: 2000 grams of crucian carp, 150 grams of pickled Chinese cabbage,

Accessories: 250 grams of soybean sprouts,

Seasonings: 10 grams of green scallions, 5 grams of soy sauce, 5 grams of monosodium glutamate, 5 grams of peeled garlic, 4 grams of dried red chili (pointed), 30 grams of lard, 5 grams of white sugar, 3 grams of ginger, 3 grams of pepper, 10 grams of salt, 50 grams of sesame oil

Cooking method

1. Remove the scales, gills, and internal organs of the crucian carp, and wash it clean;

2. Rub the fish all over with salt, both inside and out, and marinate for 30 minutes;

3. Wash the pickled Chinese cabbage, chop it up;

4. Cut the white parts of the scallions into inch-long pieces, and prepare chopped green onions separately.

5. Boil 1300 milliliters of water in a pot, add salt, monosodium glutamate, minced ginger, and soybean sprouts and boil for 3 minutes;

6. Add pickled Chinese cabbage, sugar, lard, and sliced garlic, bring to a boil, add crucian carp and cook for 15 minutes, then pour into a bowl, sprinkle with ground pepper, and pour sesame oil over it;