Chinese Food
Perch and pickled fish
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I always like sauerkraut fish. I like the taste of hot and sour. I like the tenderness and smoothness of fish.
Cooking ingredients
Cooking Steps
Step1:Perch meat. Slice.
Step2:Soak the fish fillet in salt water for about half an hour.
Step3:After soaking in salt water, marinate with protein, cornflour, pepper and peanut oil for 10 minutes.
Step4:The fish head, fish tail and fish bone are fried and fragrant.
Step5:Add boiling water. Turn over to a white fish soup.
Step6:Prepare other materials.
Step7:Prepare a large basin. Remove the fish head and bones from the soup and put them at the bottom of the basin.
Step8:Put the fish soup in another bowl for later use.
Step9:Stir fry garlic, pepper and pepper in the pot.
Step10:Add pickles and stir fry.
Step11:Pour in the fish soup.
Step12:The key - when the fish soup and pickles are boiling, use a big leak. First, put the pork belly bone on the soup. When the fish is a little white but not fully cooked, take it out and spread it on the big pot.
Step13:Fish slices are also made in the same way. But the quantity of the pot that has not been put down must not be too much. Put part of it and part of it.
Step14:All the fish meat and bones are spread in a large basin.
Step15:Pour in the soup. Sprinkle with coriander. Sprinkle with chili oil.
Step16:Finished product.
Cooking tips:Salt water can make the fish strong. Protein and meal can make the fish smooth. But pay attention to the time when rolling the fish. Roll too long and cook too well. There are skills in making delicious dishes.
