Chinese Food
Kwai perch (fast food)
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When summer comes, the appetite is not good. Sour pickles are suitable for appetizers. The q-ball of perch meat, plus the spicy of millet pepper. The sour and spicy taste is enough to open the appetite. The nerves are fresh. It's a sigh that burning a good fish takes a lot of time. This time, it simplifies most of the steps. Kwai Chi, is a specially designed dish.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Slice onion. Slice radish. Chop pepper. Shred ginger. Dice garlic. Slice onio
Step2:Kill the bass and wash it. Drain the water. Then cut it into pieces but don't disconnect it. This can ensure the integrity of the fish. Then put salt and cooking wine on it and marinate it with ginger slices. When the fish is marinated, you can deal with the soup head
Step3:Hot oil. Ginger slices. In order to remove fishy smell, it's a very important step. After that, put in onion. Stir fry. Add millet pepper. Pickled vegetables. Stir fry. Stir fry to make it fragrant
Step4:Add water not over all materials, 12cm higher than the materials, add salt, cooking wine and sugar to boil the soup
Step5:Put the fish and radish into the soup when it is slightly boiling (the pot is too small, so you have to cut it into two parts
Step6:When you add the oil, the fish will be more delicious. The color of the soup head will be brighter
Step7:Boil the fire for about 1015 minutes. Observe the color of the fish. The fish will turn white. The smell will overflow. You can start the pot
Step8:Turn off the fire and add the onio
Step9:Serve on a plate. You can come and eat when you are read
Cooking tips:If you have enough time, you can change from a big fire to a small fire when you cook the soup. You can stay for a while longer. You have skills to make dishes with stronger taste.
