Sauté ed cabbage with saury is bitter, probably because cabbage is bitter. In fact, the bitter taste of Chinese cabbage after cutting is that some elements in the cabbage are oxidized by air, and then it becomes bitter. I recommend that you can boil it in warm water for a while and then fish it up and make it into cooking. The taste will not be bitter, but it will be sweeter. The main reason is that the position of his incision is slowly consumed by microorganisms, so it will feel a little bitter if eaten raw, but it does not rule out that it has been broken.

Home-cooked practice of grilled cabbage with swordfish

Pinch the saury from the head to the tail and cut it into sections for later use. Slice onion, ginger and pepper, and slice garlic. Wash the cabbage, tear it into strips by hand, and break it once or twice. Prepare a proper amount of flour, just dip some saury lightly to avoid peeling the pot when frying. At this time, the hot pot burns oil, and there is not much oil in the pot, just enough to fry fish.

Put the swordfish in the oil pan, turn to low heat, turn it over and continue frying the other side when you see the golden knife below, until both sides are golden yellow, then remove it and put it on a plate. Add onion, ginger, garlic, pepper and aniseed directly into the remaining oil in the pot, and stir-fry until fragrant. Add cabbage, add soy sauce, soy sauce, salt and oyster sauce and stir fry.

Pour in water, the amount of water is more than the cabbage, not too much, the fire is boiled, and the saury is added after the water is boiled. Put the saury on the cabbage, add cooking wine, sugar and white vinegar, and simmer for about 10 to 15 minutes. When the soup is almost dry, collect the juice by fire and add the chicken essence. The delicious saury grilled cabbage came out.