With makings
Pickled Chinese cabbage | 500 grams |
Wide skin | 30 grams |
Ginger | 6 |
Garlic | 20 valve |
Cooking wine | 1 spoon |
Pepper | 10 grams |
Snakeheaded fish | One big |
Chinese prickly ash | 10 |
Shallot | 4 |
Fish sauce | 5 spoon |
Chili | 4 |
Secret makes the way of fish of pickled Chinese cabbage
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Choose a big snakeheaded fish to be cleaned clean, the Shang Hui that big fish does is very bright sweet,
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Cut the flesh of snakeheaded fish come down, bone cuts small, if pursue.
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Fill up a piece of kitchen to use paper, prevent slippery, if pursue
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Cut piece, what I use is outside knife, I am afraid of cut in one's hand.
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Slices of fish meat and bone put a basin inside, put fish sauce, peppery souse a little while, 8-10 reserves depart of flesh and blood after minute.
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Stripping and slicing of pickled Chinese cabbage reserves, ginger is patted flat.
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Garlic is patted flat, reserve, remember gathering up skin ah.
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Boiler burns oil since, put chili of ginger of garlic sweet green to explode sweet, fry a little while more.
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Put pickled Chinese cabbage to explode fry 5 minutes, conflagration.
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Fishbone is put to explode 5 minutes later conflagration, should not paper only fry a little while more please.
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Turn on the water 2500 milliliter, small baked wheaten cake is changed 90 minutes after big baked wheaten cake leaves, go out before boiler 1 minute to put in sliced meat, cannot long boil, cutlet is boiled old not fresh and tender, the meeting that heat up oil is irrigated again after been burn sweeter, can irrigate can not irrigate.