The measure that presses me is done, slices of fish meat is certainly tender bouncy! Those are put in the slices of fish meat that boils in soup of pickled Chinese cabbage directly, do not have a law than! The person that has had fish of my home pickled Chinese cabbage understands!
Important
About slices of fish meat of hutch friend reaction not the problem of tasty:
Why should 1. have pot additionally, does clear water boil slices of fish meat? Because clean! The water of the slices of fish meat that boil has a lot of foam, if be put in soup of pickled Chinese cabbage to boil directly, I feel sordid.
2. feels slices of fish meat is insufficient of flavour, sauce slices of fish meat when, put salt more, right amount gourmet powder. When eating slices of fish meat, touch slices of fish meat more juice of soup of pickled Chinese cabbage.
3. boils slices of fish meat with clear water, the fish out after ten seconds, it is the slippery tender secret of success that assures slices of fish meat. If you use soup of pickled Chinese cabbage to boil slices of fish meat directly, that dare not assure.
With makings
| Pickled Chinese cabbage | A packet |
| Snakehead | (2 jins - 2.5 jins) |
| Bean sprouts dish | 300 grams are controlled |
| Bai Yugu | |
| Garlic | Right amount |
| Green | Right amount |
| Ginger | Right amount |
| Cooking wine | Right amount |
| Salt | Right amount |
| Gallinaceous essence | Right amount |
| Edible saleratus | Right amount |
| Chili | 2-3 |
| Edible oil | Right amount |
| Wild hill any of several hot spice plants | Right amount |
Fish of authentic pickled Chinese cabbage (slices of fish meat is tender slip bouncy) practice
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The snakehead fish that buys on food market can make inn-keeper direct approve good slices of fish meat, take a domestic hind to use cold water ceaselessly to rinse, rinsed slices of fish meat to have hematic water hardly, immerse with cold water next stand-by (bit of cooking wine and vinegar are put in water, go raw meat or fish) , immerse in the process if hematic waterlogging goes out, that often changes water with respect to need, if of early days rinse reach the designated position, commonly won't again hematic water comes out.
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This is piscine head and fishbone, do not put together with slices of fish meat, use a bowl to put additionally, the processing technique of slices of fish meat before following is same.
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The dirty stuff of piscine head and fishbone must be handled clean.
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This is the piscine head that has handled and fishbone, have hematic water hardly, immerse stand-by.
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Pickled Chinese cabbage is to buy such bag that pack, do not buy condiment of fish of pickled Chinese cabbage to wrap.
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Bag of pickled Chinese cabbage tears open bag hind to be washed clean, accuse water, cut good outfit dish stand-by. (the acerbity water in bag of pickled Chinese cabbage had better fall, do not want to use, pickled Chinese cabbage also should be cleaned clean. )
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Green, ginger, garlic, cut end stand-by, dosage is OK oneself accuse, those who love garlic eating green is OK put a drop more, what do not love garlic eating green is a bit less. Of course, green garlic is more sweeter! My home likes to put a lot of, because be in,is powder of green ginger garlic inside slices of fish meat, take a place of strategic importance in the mouth, that sweet!
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Immerse the water of slices of fish meat falls, put right amount salt, gourmet powder, edible saleratus.
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Put right amount cooking wine.
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Begin sauce slices of fish meat, both hands catchs slices of fish meat ceaselessly, because a moment ago added cooking wine, what catch the moisture of cooking wine first is about the same, divide again second add water, add every time a few, the slices of fish meat after be being caught a little while can rise agglutinant, the attention cannot add too much water, much meeting sauce does not rise, a few for many times add. Catch go up like the picture in that way OK, feel is sticky sticky slip slippery. Put after sauce is good aside stand-by. (the process of sauce slices of fish meat is the most crucial! Slices of fish meat whether tender slip again, treat this one condition! Disrelish the troublesome slices of fish meat with also can buy sauce good directly, the sanitation that does without oneself nevertheless, return possible meeting mix into to have tender flesh white)
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The gimmick of sauce slices of fish meat.
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Have oily pot, put some of fresh chili and wild hill any of several hot spice plants, meeting has the stir-fry before stewing in oily boiler more piquancy, the attention wants small fire, wild hill any of several hot spice plants should cut paragraphs small, it is OK also to perhaps be defeated with fingernail clutch. (do not eat hot oversight this one pace)
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Of chili stir-fry before stewing about the same put down pickled Chinese cabbage go frying. (parched pickled Chinese cabbage is more acerbity bright)
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After pickled Chinese cabbage fries a fragrance, add any of several hot spice plants of water, salt, gourmet powder, wild hill, the pickled Chinese cabbage that boil. (taste adds how many him basis of salt)
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The pickled Chinese cabbage that boil while the juice that adds any of several hot spice plants of some of bubble wild hill, can more acerbity bright.
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Stay of proceedings is abluent and stand-by.
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Bean sprouts is abluent and stand-by. (because my home eats fish of pickled Chinese cabbage to like to add these,distribute food, do not want to add also need not add. )
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Stay of proceedings can be put to go down to continue to boil after pickled Chinese cabbage is boiled, the time that stay of proceedings needs to boil is some longer, tasty.
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After stay of proceedings is boiled a little while, put fishbone, add some of cooking wine.
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Finally, add bean sprouts. Those who wait for bean sprouts dish to boil is about the same, whole bottom boiler was finished, taste again salty weak, according to oneself taste adds salt and gourmet powder, rise outfit of soup of pickled Chinese cabbage with an a bit bigger salver finally.
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Qing Dynasty puts clear water after bowl for nothing, big baked wheaten cake leaves, the sauce is good slices of fish meat before after water leaves, be being put.
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Whole journey conflagration, probably after ten seconds, slices of fish meat is whiten (Duan Sheng) , can scoop up. (notice: ?
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Shop of direct fish out is in slices of fish meat in soup of pickled Chinese cabbage.
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Slices of fish meat spreads good look.
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Powder of green ginger garlic puts slices of fish meat in the center of, add some of dry chili adornment.
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Slices of fish meat all around drench on red oil. (red oil is not chili oil, those who do not have red oil is negligible this pace, the fish of pickled Chinese cabbage that does not have red oil is fish of white soup pickled Chinese cabbage, euqally very good eat)
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Have oily pot, put oil of right amount edible, burn very hot, drench next go up in powder of green ginger garlic, if have redundant oil,still can drench go up in red oil. At this moment, aroma 4 excessive! The fragrance of powder of green ginger garlic and tender slices of fish meat are united in wedlock, really the world is delicate!
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Finish!
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Slices of fish meat does not want too tender oh! Not only tender, still have very much chew interest!
Small stick person
2. boils slices of fish meat to must use clear water, cannot put in soup of pickled Chinese cabbage to boil directly, the water that the slices of fish meat that boil can see on the picture is very dirty, have white foam.
The time that scarcely of 3. slices of fish meat can cook is too long, time grew not tender, ten seconds are enough, cannot exceed half minutes, do not want concern to boil not ripe, because still can drench finally oily, oily high temperature also can make change of slices of fish meat ripe again. (the thickness that slices of fish meat should approve wants even, fasten some thick some thin, such word masters time not easily, time grew thin slices of fish meat the meeting is old, time is too short thick slices of fish meat is done not have again ripe. )
4. boils slices of fish meat must big open fight between factions is rapid fish out!
5. I need not because,bag of condiment of fish of pickled Chinese cabbage is sordid, resemble outside the fish of pickled Chinese cabbage that restaurant buys is same, water of bottom boiler soup is muddy, with the method of my teaching, taste not only delicious, shang Shui is clean!
6. is as a result of slices of fish meat in the process of sauce is to put some of salt only, use clear water scald next, flavour will be so weaker, shang Li of pickled Chinese cabbage can be touched when eat, meet very delicious.
What 7. does not like to put stay of proceedings and bean sprouts is close people direct oversight, put pickled Chinese cabbage and fishbone, also be euqally delicious!
8. still has not obvious place to be able to add me small letter: 13616120026, remarks: ? Does Guo wade does Hu Sou Kang say?