The time that make: 30 minutes
Fish of pickled Chinese cabbage and water boil a fish to differ, besides have fish, pickled Chinese cabbage can eat, shang Ye is drinkable. And the Shang You of the water fish that boil is be bored with, acrimony cannot drink. Should master only the following 4 points: Slices of fish meat does not come loose, the flesh should slip tender, soup wants delicious, pickled Chinese cabbage wants fragile, this dish succeeded!
With makings
| Material: | |
| Fresh grass carp | 750 grams |
| 1 | |
| 6 | |
| 5 | |
| 1/2 small spoon | |
| Garlic Chengdu, Jiang Rong | Each 1 small spoon |
| Kipper flavoring: | |
| 1/2 small spoon | |
| 1 teaspoon | |
| 1 big spoon | |
| 2 big spoon (corn of 2 small spoon is amylaceous + water of 3 big spoon is moved into) | |
| Sauce of the fish that boil: | |
| 1 small spoon | |
| 1/4 small spoon | |
| 1/4 small spoon (can not put, can boil a saline taste because of pickled Chinese cabbage and bubble any of several hot spice plants) |
The practice of fish of Shang Xianyu's tender pickled Chinese cabbage
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Fresh grass carp, analyse abdomen goes clean splanchnic reach branchial, blow clean scale.
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First behead goes the head.
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The knife that use profit is close to a fish from the rear advocate bone is in piece give fish.
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The appearance that open, film of the black inside piscine Nan should be blown clean.
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Again fluctuation two flesh piece come out.
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Two cruelly oppress, part a piscine Nan (abdomen) halfway excision.
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Again side knife becomes piscine back cutlet make an appointment with 3mm thick slices of fish meat.
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Open piscine head from the chop intermediate two half.
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Final fish is divided into, piscine head, piscine end, fishbone, piscine Nan (abdomen) , slices of fish meat 5 parts.
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Of fish of pickled Chinese cabbage boil formulate a method:
the head, end, bone, piscine Nan puts a bowl inside, slices of fish meat puts a bowl inside, use a few salt respectively, gallinaceous essence, cooking wine, water starch catchs divide evenly. Souse 10 minutes.
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Pickled Chinese cabbage is abluent, cut paragraph.
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Oil falls inside boiler, put ginger, garlic Chengdu explodes sweet hind, issue bubble any of several hot spice plants, pickled Chinese cabbage breaks up fry to give sweet smell.
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Have one pot additionally, hot oil puts fishbone, piscine head summary decoct.
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Add clear water 4 bowls, build conflagration to be boiled.
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Join piscine Nan, piscine end, reach the pickled Chinese cabbage that has fried kind, join salt (can not put) , gallinaceous essence, white pepper.
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After been boil, scoop up all fish put a bowl inside, slices of fish meat is put to boil to again inside former boiler become angry, pour even boiling water the bowl immediately even slices of fish meat inside.
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Dry boiler explodes Gan Gongjiao and Chinese prickly ash slightly sweet, put on slices of fish meat.
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Burn about 3 big spoon to heat up oil again, drench in piscine surface can.
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Finished product
Small stick person
2. slices of fish meat does not come loose: Doing the slices of fish meat that a lot of people make this food is broken, those who want an attention is this slices of fish meat cannot piece too thin (the raw slices of fish meat of unlike Guangdong chaffy dish the sort of piece law)
Of course also cannot too thick, mouthfeel is bad. When next boiler are boiled, become angry be about to scoop up even soup immediately, those who boil is too long, slices of fish meat ages and medicinal powder sodden.
3. flesh should slip tender, have to give bloat bit of water is amylaceous, but deal is not much, the surface is the mark that cannot see flour. Too much and amylaceous soup with respect to Zhuo.
Stalk of 4. pickled Chinese cabbage wants clear opening, the accession that buys above all should buy quality good, the time that will fry and be boiled again also shoulds not be too long, rangshangli had flavour of pickled Chinese cabbage to be become.
Salt can be not put inside 5. soup, because if pickled Chinese cabbage is put overmuch, or it is the word with quite salty itself, shang Ziran boils a saline taste. Foretaste tastes the flavour of soup, decide to whether want to add salt again.
Author brief introduction: Round pig, the country is high confect division, division of cake of British PME attestation, patriarch of classroom of bake of round pig pig, SOHU cate rich advocate, be good at dish of the daily life of a family and bake sweetmeats, author of cate best seller. Write have " bake of fine hand of artful hutch woman " " Le Xianghong of round pig pig bakes " " dish of the daily life of a family of artful hutch woman " " artful hutch woman loves vegetable of the daily life of a family most " " food of baby of health of artful hutch woman " " artful hutch a married woman's parents' home. Staple food. Bake complete "