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Today, I would like to share with you a home-cooked dish "fish fragrant cabbage", which is one of the main traditional flavor types of Sichuan cuisine. The dish has a fish flavor, but its flavor does not come from "fish", but is made with condiments such as red pepper, green onion, ginger, garlic, sugar, salt, and soy sauce. This method originated from the unique cooking fish seasoning method of Sichuan folk, and has been widely used in Sichuan-style cooked dishes, with salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic flavors. The following is to share the practice in detail for everyone, like friends to learn together.
【Fish and cabbage】
1. First of all, we prepare two cabbage hearts, we can also use baby cabbage instead, cut off the root, change the knife into a uniform strip, put it in water, grab and wash it and set aside.
2. Prepare a handful of garlic, pat flat and cut into minced, like to eat garlic can put more, millet pepper a few cut into circles, a small piece of ginger, cut into ginger, green onion white cracked cut into green onion for later.
3. After all the ingredients are ready, we blanch the cabbage with water, boil water in the pot, pour in 5 grams of white vinegar, white vinegar can make the taste of cabbage more crisp, add a little chicken powder and salt into the bottom taste, and then put in a little vegetable oil to prevent the loss of nutrients in the cabbage, after the water boils, pour the cabbage into the pot, blanch the water for 10 seconds, the cabbage is immediately poured out after discoloration, quickly rinse with water to cool down, so as not to make the cabbage soft.
4. Burn oil in the pot, when the oil temperature is 50% hot, pour in ginger and garlic and other small ingredients, open a small fire to burst out the aroma, add 10 grams of watercress sauce, stir-fry the bean paste, fry out the red oil, pour a spoonful of water from the side of the pot, add 10 grams of sugar, 10 grams of aged vinegar, everyone can adjust the fish sauce according to their own taste without proportional restrictions.
5. Add 2 grams of dark soy sauce, make the color of the soup more ruddy, salt 2 grams, chicken powder 1 gram, a little sugar to freshen, stir well, hook a little water starch, thicken the soup, and then pour in the cabbage that has controlled the moisture, turn the heat and stir-fry for 10 seconds, let the cabbage evenly wrap the soup into the flavor, and finally pour in a little bright oil, brighten the color, turn well and then put on the plate.
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