Chinese Food
Stir fried pork with pickled vegetables
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I like Wang Ji very much in freshwater fish. Some places are called ang Ji. Some are also called ang Gong fish. Our name is Wang Jing. In fact, its scientific name is yellow catfish. This kind of fish has no scales. Its belly is round and rolling. It has rich nutrition, few bones and very good tender taste. Today I will make a delicious pickled Wang Ji.
Cooking ingredients
Cooking Steps
Step1:First of all, clean the Pelteobagrus. Prepare the onion, ginger and garlic. The pickles are delicious.
Step2:Hot pot and cold oil. It's best to use rapeseed oil. Farmhouse's best. Fragrant. And the color is the same as that of fish.
Step3:When the oil is 70% hot, turn on the small fire, put in the fish, fry until the tail is cocked up, then turn over and fry the other side. Be careful not to use too much force. It will not look good if the tail is broken.
Step4:When the two sides are almost cooked, add the pickled ginger and garlic. The purpose is to prevent the pickled vegetables from being burnt when frying the fish. When adding the pickled vegetables, put a proper amount of yellow rice wine. It is used for deodorization.
Step5:Wait for the salted vegetables to fry for 2 minutes. Add some cold water. Pay attention to the cold water. In this way, you can cook the protein (milk) of the fish. Bring the water to half of the back of the fish. Boil over high heat.
Step6:Wait until the meat is cracked. The fish is almost cooked. Add some salt, sugar and juice.
Step7:The last step. Add MSG and scallion. Start the pot perfectly.
Cooking tips:There are skills in making delicious dishes.
