Yunnan Pickled Cabbage Fish

About Yunnan Pickled Cabbage Fish - Yunnan Cuisine

Yunnan cabbage stew is a classic traditional dish in Yunnan and is a representative work of stagnant vegetables. With fresh and diverse flavors, good use of herbs and fungi, and good at frying, stewing, steaming, and stewing, Suàncàiyú is widely popular in local families and restaurants.

Ingredients

• Chinese cabbage 500g
• Pork 100g
• Appropriate amount of cooking oil
• 2 tablespoons soy sauce
• Cooking wine 2 spoons
• 3 slices of ginger
• 2 green onions
• Salt as appropriate

Instructions

1. 1. Stew Yunnan cabbage, wash and cut into pieces, blanch in water to remove blood foam and set aside
2. 2. Heat oil in a pot and sauté onions, ginger and garlic.
3. 3. Add Yunnan cabbage and simmer until the surface is slightly brown.
4. 4. Add Chinese cabbage, pork, ginger slices, green onions and appropriate amount of hot water
5. 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
6. 6. Add salt and pepper, reduce the juice over high heat, and serve.

Cultural Notes

Zucai combines the cooking traditions of the Dai, Yi and other ethnic minorities, and makes good use of herbs and fungi unique to Yunnan. Cross-bridge rice noodles, steam pot chicken, and steamed vegetables are all classic examples of delayed vegetables. Yunnan cabbage stew is a household name in Yunnan. It is a must-have dish at festivals and family gatherings, and is also the epitome of the food culture of stagnant vegetables.