How to Make Pickled Cabbage Braised Sea Perch Tastes Delicately Without Fishy Flavor

Sea Mackerel has relatively dry flesh and a stronger fishy smell, but pairing mackerel with pickled mustard greens creates a perfect match. The dish is fresh and delicious without being overly fishy.

Ingredients:

One sea mackerel, appropriate amount of pickled mustard greens.

Auxiliary materials:

A little pickled garlic,pickled ginger in small pieces, a few pickled peppers, 1 spoon of er guo tou wine,green onion sprouts a little, chicken essence to taste, salt as needed. Preparation:

1. Clean the sea mackerel by removing scales and gills, remove internal organs with chopsticks from the mouth, wash thoroughly and dry. Make deep cross-cut slashes on both sides of the back and season evenly with salt. Hang it in a well-ventilated area to dry.

2. Dice pickled garlic and pickled ginger, cut pickled peppers and pickled mustard greens into pieces. Once the surface is dried, stuff them into the belly of the fish from the mouth.

Cooking Steps:

1. Heat a wok over fire and dry it with oil, then sprinkle a little fine salt on the bottom to prevent sticking when frying fish.

2. Place the sea mackerel in the pan, stir-fry while rotating the pan until both sides are golden brown. Pour 1 spoon of er guo tou wine after cooking for 15 seconds.

3. Add an appropriate amount of water and bring to a boil over high heat; then reduce to low heat and simmer for about 10 minutes, turn the fish over and continue simmering for another 10 minutes.

4. Add a little chicken essence, use high heat to reduce the broth until it is just right, add green onion sprouts, and cook until they change color before turning off the heat.Place the sea mackerel on a plate and pour the sauce over it to complete the dish. Turn the heat to medium and simmer for 10 minutes.

4. Add a little chicken essence, then use high heat to reduce the sauce until it's appropriate.Add the green garlic segments. Cook until they change color, then turn off the heat. Serve the sea bass on a plate and pour the sauce over it.