Chinese Food
Family version pickled fish
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I used to like it in Xiangcai shops before. Unfortunately, I have to drink a lot of water after eating. The food outside is always too salty. I have no appetite after it gets hot recently. Suddenly I think of this hot and sour appetizer. I want to try it myself.
Cooking ingredients
Cooking Steps
Step1:Prepare vegetables - cut pickles into large pieces, ginger slices and garlic slices. Slice Longli fish and Flammulina velutipes and soak them in salt water for a whil
Step2:Marinate - add egg white, cooking oil, salt, chicken essence, soy sauce, cooking wine and meal to the Longli fish and mix well (white pepper or not will not affect the taste
Step3:Water content of sauteed pickle
Step4:Add some oil to the bottom of the pot to fry sauerkrau
Step5:Add other ingredients and stir fr
Step6:Add the right amount of water in the pot and boil for four minutes. Then stir in the soy sauce, soy sauce, oyster sauce and vinegar to taste the soup
Step7:Add Flammulina mushroom to the bottom of the soup and cook for three minute
Step8:Put the bottom material into the bowl firs
Step9:Turn the wok into small heat and put the fillets into the medium heat and boil. Boil the water for four minutes and bring the soup together
Step10:Sauerkraut fish with fresh onion and peppe
Step11:Add a large amount of cooking oil to the other pot and cook until it smokes and drizzles over pepper and fresh onio
Step12:Done. The fish is fresh and tender. The fish soup is hot and sour. The loss of appetite brought by the hot summer will disappear in an instant.
Cooking tips:1. The saltiness of the soup bottom can be adjusted according to your own taste. 2. Cook the garnish well and then put it into the fish slices. The bottom of the soup will be clear. 3. When the fish goes into the soup, a white foam will appear on the bottom of the soup. Remember to scoop out the spoon and pour it out. There are skills in making delicious dishes.
