Chinese Food
Sichuan agastache pickled fish
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I've seen the family routine of tongue 2. I was excited when the pickled fish in Meishan appeared in the audience. I'm from a snack to a big fish. My hometown makes this dish every new year's day. It's my favorite. I haven't been home for a long time. It's hard to be sad to see my hometown food. I think that on the 30th day of every year, my father would go out to buy fish in the morning. I can buy the best fish in the morning. After breakfast, my mother began to open a large table of vegetables in the kitchen. For the new year's day, there are busy figures in the kitchen. I also went to help fight. Unconsciously, I learned this home dish. Now, I'm in a foreign country. It's almost impossible to eat authentic pickled fish. So I decided to do it under the stimulation of the tip of my tongue 2. Ha ha. Tomorrow is mother's day. Make a dish of mother's church and bring home skills to a foreign country. This should also be the tip of the tongue heart pass. Here's a hearty recipe. It's worth learning.
Cooking ingredients
Cooking Steps
Step1:Cut the fish into large pieces. Marinate it with a little salt and a little white wine for a while to remove the fishiness. Use a paper towel to dry the water on the fish. Spread the cornflour evenly and wrap it in the egg liquid (or no egg liquid. As long as you can fry the fish golden without scattering it). PS fish pieces can be cut larger. This is for the fish seller. I think it's too small. A fish can be cut into four or five sections.
Step2:Prepare onion, ginger, garlic, millet and pickles. (kimchi is very important. I use the kimchi water from my hometown. The taste is incomparable with the kimchi sold outside. Ha ha
Step3:Chop up all the materials for use. Prepare a bowl. Add all the ingredients in the bowl. Then add some water to mix.
Step4:Fry the fish in the oil pan until golden. (it's better to have more oil than fish. My fish is smaller. In order to avoid frying the meat, it's less golden.
Step5:Pour out the fried fish oil. Leave some in the pot. Put the fried fish back in the pot. Pour in the sauce prepared in step 3 evenly.
Step6:After a while, pour in the chopped pickles.
Step7:Cover the pot. Let's stew for a while. Let the fish absorb the delicious soup. This is our family's way. It's more delicious. It can also be made into soup and poured on the fish.)
Step8:You can get out of the pot when the soup is almost done. The taste is sour and spicy. (if you have agastache, add it in a few minutes before you leave the pot. I didn't buy it, so I just gave it up.)
Cooking tips:As for fish, you can choose your favorite varieties. Small ones can be cooked as a whole. If the food is dead, it's alive. Each family has its own way of eating. It's Wang Dao who is good at adjusting according to his taste and preference. There are skills in making delicious dishes.
