How to cook fish tail with pickles

There are so many single men and women in society today, and if you are still not married when you reach the marriageable age, your family must be very anxious. What should you do? You will definitely wait to find something better. But while waiting, you might as well improve yourself and learn to cook a few delicious side dishes to add points to yourself. Now let me introduce to you the method of cooking fish tail cooked with pickles.

1. One silver carp tail (cleaned and cut into sections on the day of eating the fish head)

2. Accessories: a handful of pickled mustard greens, a few red peppers, three cloves of garlic, two gingers, a little

3. Rinse and thaw the fish tail segments

4. Arrange the fish pieces on a plate, sprinkle evenly with 1.5 tablespoons of salt and an appropriate amount of white pepper, then pour cooking wine on them and marinate for a while.

5. Rinse the pickled mustard stems several times, squeeze out the water, and roughly chop them into pieces; chop the green onions, ginger, and garlic into small pieces as well.

6. The scraps after making carrot florets are not wasted and can be set aside

7. Pour vegetable oil into the hot pan, heat the oil to 6 or 7 degrees, add onion, ginger, garlic and chili and stir-fry until fragrant

8. Add carrot shreds and stir-fry

9. Put the onion, ginger, garlic and other small ingredients aside, add the fish pieces and fry them

10. Fry until both sides are slightly cooked, add half a bowl of boiling water, sprinkle with pickled cabbage, cover the pot and simmer for a while

11. Gently scoop and sprinkle with chopped green onion and cook briefly

12. After turning off the heat, sprinkle a little MSG on it and serve.

After reading this, you will fully understand the detailed method of cooking fish tail with pickles. I hope that after you master the method, you can put it into practice as soon as possible. Only by practicing as quickly as possible can you enjoy the pleasure brought by delicious food as quickly as possible.