Stir-fried Chaozhou white and black fish fillet with pickled mustard

Overview

Stir-fried tide white and black fish fillet with pickled mustard is a dish that is especially suitable for summer. It is simple to make and delicious! It's also very delicious as a vegetable soup.

Tags

• hot dishes
• chinese banquet
• summer recipes
• dinner
• chili
• cooking wine
• pickled mustard
• tide white black fish
• pepper
• salt

Ingredients

Steps

1. 1 Clean and slice the tidal white black fish bought from Greedy Mao and cut the pepper into shreds. Soak the snakehead fish in fine salt water, then drain the water and set aside.

   

2. 2 Heat oil in a pan, add shredded pepper and saute until fragrant.

   

3. 3 Then add the bone-in fish pieces to the pan and stir-fry.

   

4. 4 After frying until the flavor comes out, add the mustard shreds to the pot and stir-fry until the flavor comes out.

   

5. 5 Then add boiling water, and add appropriate amount of cooking wine and fine salt to taste. After the soup base is boiled, add black fish fillets.

   

6. 6 Blanch it slightly, turn off the heat, and add an appropriate amount of pepper to enhance the flavor, and it's done.