The recipe of pickled cabbage fish
Today, Beijing has cooled down, but also under the light rain, cloudy and cold. I'm so sad. I had to hide under the covers and watch TV. In cold weather, eating hot pot is the best, and afraid of getting angry. In the evening, I made fish with pickled cabbage and left over fish soup with pancakes. Warm and full of good satisfaction. Today, the fish used in this dish of pickled cabbage fish is the fish raised in the Friend reservoir, which is more than 5 jin. The flesh is thick and not fishy. The taste is tender and smooth, and the soup is delicious and rich. Eating that is a cool. I choose pickled cabbage fish is pickled pepper, fried with large oil after the red oil in the sauerkraut, so that the soup will be red, more fragrant and rich.
