Braised fish tail with kohlrabi

Overview

When I was cleaning up the refrigerator, I found that there was still a piece of fish tail and some rose kohlrabi in the refrigerator, so I cooked the fish tail with kohlrabi. Unexpectedly, this dish looked inconspicuous and had no attractive color, but it was indeed a dish that sells rice. The fish in the dish is salty and fresh with a hint of pickle sourness, and the kohlrabi is crispy and refreshing. I had to keep putting rice in my mouth. I will leave those topics about weight loss that I have talked about hundreds of times until tomorrow.

Tags

• hot dishes
• pregnant women
• old man
• yunnan cuisine
• autumn recipes
• winter recipes
• lunch
• dinner
• students
• edible oil
• light soy sauce
• msg
• onions
• rose kohlrabi
• chopped green onion
• fish tail
• ginger
• small red pepper

Ingredients

Steps

1. 1 Spread salt and ginger slices on the fish tail and marinate for half an hour.

   

2. 2 Wash the rose kohlrabi in water and cut into thin slices, cut green onions and small red peppers into sections, and cut the ginger into shreds.

   

3. 3 Heat the wok, pour in an appropriate amount of cooking oil and heat until it is 70% hot. Fry the fish tail until both sides are slightly brown and then serve.

   

4. 4 Leave a little oil at the bottom of the pot, add onion segments, shredded ginger, and red pepper and stir-fry until fragrant.

   

5. 5 Add the kohlrabi and stir-fry a few times.

   

6. 6 Pour a bowl of water to boil, add fish tail and boil.

   

7. 7 Add about a spoonful of light soy sauce.

   

8. 8 Cook over medium-low heat until the juice is reduced, add a little MSG, and sprinkle with chopped green onion after serving.