Fish of classical pickled Chinese cabbage - the practice of traditional method
Small beauty writes this cookbook but serious.

Sacrifice is quite great today, itself is not to like to have a fish too, also do not like to do so.
Having a fish more is good to the body actually, still have the child that says what has a fish clever! !

This cookbook loves those who write to have the friend of fish of pickled Chinese cabbage for, small nevertheless beauty feels even if draws up come, he also won't be done.
Because piece the fish also is work of a technology, ha!

To give his one is explained, give fish of pickled Chinese cabbage fan again one is explained, small beauty did the fish of the 2nd pickled Chinese cabbage in life with thickskinned, it seems that this that situation with three years ago is same, pickled Chinese cabbage is solved entirely, the fish gives again remained.

The closest cookbook preface always is intended innocently tell everybody, small beauty is very tired very tired out.
Feel suddenly so incorrect, the life always is good, when writing cookbook for instance, when making food for instance.
It is good, should deliver so energy, active and hopeful. Ha

Original still that does not have a heart to do not have lung oneself are good, now always is not can happy, hear not happy meeting affects one the individual's luck, bearing, body. Want to feel to be afraid, still be oneself look for bit of happy thing to do!

Meishi0123 of attention cate small signal shares the practice that different course tastes with everybody everyday, or QQ: 694755640 spaces also can be examined. QQ group: 438996620 kitchen are friendly people we are great communication, there is what problem on cooking we discuss each other.

With makings 

Advocate makings
Snakeheaded fish
Pickled Chinese cabbage
Burden
Dry chili (millet any of several hot spice plants)
Ginger
Garlic
Chinese prickly ash
Caraway
Give birth to pink
The egg is clear
Condiment
Oily
Salt
Gallinaceous essence
Cooking wine

Fish of classical pickled Chinese cabbage - the practice of traditional method 

  1. Go to snakeheaded fish the bone, slice that use a knife, souse of Qing Dynasty of unripe pink, egg, salt, cooking wine is put to reserve in slices of fish meat.

    Fish of classical pickled Chinese cabbage - the practice measure of traditional method 1

  2. Prepare the burden of need, dry chili (millet any of several hot spice plants) cut paragraph, ginger garlic section, Chinese prickly ash, caraway is cut paragraph, pickled Chinese cabbage is washed clean cut paragraph.

    Fish of classical pickled Chinese cabbage - the practice measure of traditional method 2

  3. The heat that heat up boiler is oily, put garlic of Chinese prickly ash, ginger, dry chili (millet any of several hot spice plants) break up fry a fragrance, break up into pickled Chinese cabbage next fry, should fry can smell till the acidity of pickled Chinese cabbage.

    Fish of classical pickled Chinese cabbage - the practice measure of traditional method 3

  4. Water is added in pickled Chinese cabbage, after burning boiling slices of fish meat put quickly in pickled Chinese cabbage above, impose right amount salt and gallinaceous fine next, do not flip through here slices of fish meat (can press downward a little) , slices of fish meat is boiled it is OK to bleach Guan Huocheng went out.

    Fish of classical pickled Chinese cabbage - the practice measure of traditional method 4

  5. The heat that heat up boiler is oily, put bomb of Chinese prickly ash sweet, involve fire next, dry chili (millet any of several hot spice plants) in be being put in oil, drench next go up in slices of fish meat can. Caraway is optional.

    Fish of classical pickled Chinese cabbage - the practice measure of traditional method 5

  6. Finished product

    Fish of classical pickled Chinese cabbage - the practice measure of traditional method 6

  7. Finished product

    Fish of classical pickled Chinese cabbage - the practice measure of traditional method 7

  8. Small the individual public order that book, above a lot of cookbook, also can update newest cookbook everyday, search public date " Meishi0123 " perhaps sweep code of this 2 dimension to add.

    Fish of classical pickled Chinese cabbage - the practice measure of traditional method 8

Small stick person

1, the pickled Chinese cabbage that I use is the bulk that food market buys, this kind of pickled Chinese cabbage is bad nevertheless, what the water spy inside pickled Chinese cabbage takes to fasten when buying is yellow, the person that sell says is to do the person of pickled Chinese cabbage to look to let pickled Chinese cabbage good-looking, add a thing. Hey! This kind of pickled Chinese cabbage is very insalubrious, also do not know the what thing that add. If use what the supermarket buys to do the pickled Chinese cabbage of fish of pickled Chinese cabbage, reckon the bag has a way above outfit, it is OK to be done accordingly.
2, a lot of dry chili do not have piquancy, eat so hot can millet any of several hot spice plants and dry chili mix use.
3, this small beauty slices of fish meat is the simplest method, if compare cultured OK a Shuang Fei piece.
4, when end of head of the fishbone that takes, fish, fish is frying pickled Chinese cabbage, I am added inside, the boil that add water can add the bright flavor of soup, when eating, I was thrown with respect to eliminate.
5, the flavour of soup of pickled Chinese cabbage must be weighed, the slices of fish meat that such putting go down tastes ability is sapid.

Meishi0123 of attention cate small signal shares the practice that different course tastes with everybody everyday, or QQ: 694755640 spaces also can be examined. QQ group: 438996620 kitchen are friendly people we are great communication, there is what problem on cooking we discuss each other.
2020-03-26
www.goodfoodmethod.com@2001-2030 Email:fzz555@gmail.com JP needrealreview