Fish vermicelli with pickled cabbage-You Are Foodie

By Sylvia
67

Fish vermicelli with pickled cabbage

This dish is spicy and sour. The fish is tender and the vermicelli are refreshing. It makes people feel warm in winter. This dish has high nutritional value, high protein and low fat to drive away the cold. Ask about the warmth. A dish of pickled fish is more than ready for the New Year!

Main Ingredients

Clamping Fish 2 pounds

Auxiliary Ingredients

Dried chili pepper section appropriate amount
egg A moderate amount of
starch appropriate amount
ginger appropriate amount
Sichuan Pepper appropriate amount
fans A moderate amount of
Pao Ye Shan Jiao appropriate amount
pickled cabbage A moderate amount of

1. The oil of sauerkraut should be slightly more than 5 tablespoons to keep warm.2. Add a little more water, at least submerging the fish fillets can prevent the fish fillets from sticking to the soup.

Step 1 . After washing the fish, cut off the fish head (from the place where the knife falls to the back of the gill) and cut it in half along the fish ridge. Cut the spine into sections. Slice the two pieces of fish (cut the whole from the fish tail slice to the fish head in the direction of the knife falls along the fish tail). Break the fish head up and down into two halves.

Step 2 . After cutting the fish, code the ingredients: cut ginger slices and put them in the fish slices. Add 2 tablespoons of salt, 1 tablespoon of chicken essence and cooking wine. Mix well and marinate the fish to taste.

Step 3 . Sauerkraut leaves are cut into sections, sauerkraut stems are vertically and obliquely cut into oval slices (sauerkraut and fish are about 1:1).

Step 4 . Pick up the fish head, bone and tail for use, pick up the ginger slices and put them together with the fish head, etc. take the egg white of one egg (knock a small hole at the sharp end of the egg) and an appropriate amount of starch (1:1 with the egg white) and mix them well, and then mix the fish evenly.

Step 5 . Cut pickled wild pepper into sections.

Step 6 . Break the dry pepper into two halves, put oil in the pot and heat it over a low heat, then add the dry pepper and pepper in turn, pour in the cut pickled cabbage and stir fry until fragrant, add water, add prepared fish head, etc., and ginger slices and pickled wild pepper, add 1 teaspoon and a half salt and 1 teaspoon chicken essence, and bring to a boil.

Step 7 . Wash the vermicelli with water and then spread them in the pot of vegetables (if the vermicelli are too long, cut them off).

Step 8 . Pour the boiled pickled cabbage soup into the big pot with vermicelli, add boiling water and bring to a boil. Put the fish slices with good ingredients into the pot for about 5 minutes and start the pot.

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