
With makings
1.3kg | |
Right amount | |
Right amount | |
Right amount | |
Right amount | |
15g | |
5g | |
Give birth to pink tomato patch | Right amount |
2g | |
5g | |
2g |
The practice of fish of pickled Chinese cabbage
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Process a fish, the head that cut a fish goes piscine end, want a line of piscine raw meat or fish also take out (line of raw meat or fish is carried on the back in the fish) piece fishbone, fishbone chop agglomerate, chop of head of fish of fim take out piece, sticking cruelly oppress to come down big thorn piece pieces chop is agglomerate, piece knife of slices of fish meat is pushed pull, not too thin. Clean clean
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After been clean, add a bit salt less, a bit cooking wine adds clear water, immerse 10 minutes
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Prepare pickled Chinese cabbage, pickled Chinese cabbage is cut off, large place becomes chip with bit. Also cut to leaf agglomerate, wash a few times more with clear water. At the same time the slices of fish meat in good bubble fish and meat is collected come out, leave fishbone.
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fishbone souse, put ginger of a bit green, add a bit salt and pepper less, put bit of cooking wine. Catch mix even, souse ten minutes
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Squeeze the water in slices of fish meat adequately then dry, add a bit salt less, pepper, cooking wine. Mix is even, add an egg white again, give birth to pink with right amount potato, agitate beat, such cutlet not allow to rot easily, also meet very muscle path
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Prepare powder of green ginger garlic, millet bubble any of several hot spice plants is mincing, dry chili is cut paragraph still have Chinese prickly ash
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Begin to do, right amount oil is entered in boiler, millet of powder of garlic of the ginger that fry green is hot
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Fry sweet later, issue fishbone of pickled Chinese cabbage, fishbone is fried after becoming angry, join 10g cooking wine to still have boiled water
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Begin to flavor, join 5g salt, 2g chicken essence, 2g white sugar, 3g pepper, after be being burned, boil 3 minutes, fishbone and fish out of pickled Chinese cabbage, put into the basin
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Close the slices of fish meat below fire, even and diffuse later firing, add 5g white vinegar to be burned, boil 30 seconds to be able to give boiler fluid to fall dish in, scatter on shallot, do chili, chinese prickly ash. Stimulate oil, cheer in boiler burn 7 into heat, irrigate shallot of chili Chinese prickly ash above
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Delicate and tangy " fish of pickled Chinese cabbage " became, cruelly oppress is fresh and tender and goluptious
Small stick person
2. piece slices of fish meat when not too thin, boil easily otherwise rot