Braised Barracuda with Teochew Sauerkraut
Overview
Kai Ling Suo is a barracuda, the most common marine fish in northern Shandong Province, but it is only called Kai Ling Suo during the flood season of the Yellow River. The first batch of barracuda caught in the Bohai Sea after the Spring Festival was caught with sea ice. Since the Kailing barracuda that has just gone dormant in winter basically does not eat, its meat is thick, there are few debris in the abdomen, and there is no evil smell. What's particularly valuable is that fishing for Lingsuo is only limited to the ten days between the beginning of spring and the awakening of insects. After the awakening of awakening, its quality and flavor will decline. Use Teochew sauerkraut, garlic oil and Teochew fish sauce to cook the dace from Northern Shandong. The merger of the north and the south brings another innovation. The dace meat is tender and tender, and the sauerkraut is sweet and crispy, making people salivate.
Tags
Ingredients
Steps
-
Slaughter the pike and remove the scales, internal organs (be careful not to break the gall) and gills, and wash away the black membrane inside the abdomen with clean water. (The spines on the fins are sharp, so be careful when handling them)
-
Cut the processed dace into two pieces from the inside, and cut each piece into 3 small pieces.
-
Leave the Teochew sauerkraut in the soup and cut the sauerkraut into 2cm sections.
-
Pour the garlic oil into the bottom of the pot and add the sliced ginger, pickled cabbage, fish sauce and water.
-
Cover the pot and start the "cooking noodles" function. After the screen displays "boil the pot", place the processed barracuda code in the pot.
-
When cooking is finished, remove the ingredients from the pot.
