"There are two types of yellowtail, the large yellowtail and the small yellowtail. The adult length of the large yellowtail is about 40-50 centimeters, and the small yellowtail is less than 30 centimeters. It has a yellow back, a large head and a narrow tail and lives in the open sea. In spring, it swims back offshore to spawn, and its bladder can make sounds. Both big and small yellow fish are rich in nutrients, including protein, fat, phosphorus, iron, thiamin, riboflavin, niacin and so on. It has the effect of appetizing and tonifying. It is generally suitable for people to eat. It is more suitable for those who are anemic, dizziness, and weak. Suitable for: dizziness, insomnia, anemia, and chronic gastric deficiency anorexia people should eat. Contraindication: avoid eating for people with acute and chronic skin diseases; not suitable for people with bronchial asthma, cancer, lymphatic tuberculosis, lupus erythematosus, nephritis, and thromboembolic vasculitis."

Spices

Small yellowtail (four)

Spices

Materials (one spoon) vegetable oil (two spoons) small onion (a little) ginger (a little) white pepper (a little) salt (moderate) salted cabbage (a ball) spring bamboo shoots (a)

Cookware

Frying pan

A

Salted cabbage washed, squeezed out the water and rinse the spring bamboo shoots.

2

Small yellowtail to remove scales and gills, remove the black clothes in the mouth of the fish, pull out the guts, rinse well.

Three

Slice the kimchi into thin slices.

four

Cut the bamboo shoots into thin slices or shreds.

five

Put about two tablespoons of oil in a hot pan until the white air curls up. Put in the ginger slices first and stir-fry them.

Six

Holding the lid of the wok in your left hand and the two fish tails in your right, slide them off the wok. Immediately cover the pot to prevent the oil from splashing on the fire. Once the heat is high, proceed to pour in the remaining two fish. You can turn the first two over at this point.

Seven

When all four have been flipped and browned, turn up the heat and fry the bamboo shoots for a while.

eight

Put the next spoonful of cooking wine for a short time to cover up, and then sprayed to remove the fishy flavor.

9

Add the pickles, add boiling water and simmer the ingredients for two minutes.

10

Because the stalks are salty, taste for salt and add some.

11

When the soup is almost boiling, sprinkle a little white pepper and turn off the heat.

12

Plate and serve, sprinkle with a little chopped green onion.

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