Braised soft-shelled turtle with preserved vegetables

Overview

The kind of fish we cook today is called Danjia by Chaoshan people, and its scientific name is flatfish. It is also called Indian flatfish, mountain turtle, oxtail fish, kidnapper fish, turtle fish, braided fish, dog-leg fish, horned fish, medium fish, mountain fish, bamboo armor, and knife armor. Most of the body of this fish is yellowish brown, with small black spots between the eyes and light yellow on the ventral side. The fish body is elongated and flat, tapering backward. Generally, the body is 20 to 30 centimeters long and weighs 100 to 200 grams. Its flesh is solid and garlic-shaped. In our country, this fish is an ordinary fish, but in Japan it is a high-end fish. Chaoshan people, who are good at cooking fish, often cook danjia with preserved vegetables. Preserved vegetables are a common salty condiment in Chaoshan and belong to the category of pickles. The preparation method is to peel the radish, expose it to the sun during the day to remove the moisture, collect it at night, dig a pit at the head of the field or by the stream, compact it and salt it, and repeat this process for more than ten days before it is ready. In addition to making salty miscellaneous directly, it is also often used as an auxiliary ingredient in cooking. The classic Chaoshan dish [Preserved Vegetable Omelette] is made by mixing preserved vegetables with eggs and then frying until fried. In addition, this preserved vegetable tastes very good when used to stew fish. The unique taste of preserved vegetables is stewed with fish, which can highlight the freshness of fish. Although preserved vegetables can be stewed with fish, not all fish can be stewed with preserved vegetables. Many foods in the Chaoshan area have the most delicious combinations. Danjia is recognized as a fish that is suitable for braised preserved vegetables. In addition to danjia, grouper, rockfish, red collar, angle fish, blood eel and other fish are also suitable to be stewed with preserved vegetables.

Tags

• hot dishes
• edible oil
• garlic
• light turtle
• onions
• preserved vegetables
• salt

Ingredients

Steps

1. 1 Remove scales and internal organs from the fish, wash and cut into sections, marinate with a little salt for 30 minutes;

   

2. 2 Wash the preserved vegetables and cut into thin slices;

   

3. 3 Peel, wash and cut the garlic into minced garlic; remove the head of the onion, wash and cut into sections;

   

4. 4 Heat a wok, add some oil and sauté the minced garlic until fragrant;

   

5. 5 After the aroma of garlic explodes, stir-fry the preserved vegetables until fragrant;

   

6. 6 Remove the fish pieces;

   

7. 7 Flip the fish pieces slightly;

   

8. 8 Add boiling water and add a little salt;

   

9. 9 Cover the pot and simmer over medium-low heat;

   

10. 10 Simmer until the water becomes less and thicker, open the lid and add the green onions, turn off the heat and continue to simmer with the lid on for 2 minutes;

    

11. 11 After 2 minutes, open the lid and serve.