Sauerkraut recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Put the fish flat. Hold the fish with one hand. Hold the knife close to the fish's bone and horizontally slice the meat on the fish. Slice the other side of the fish in the same way. (this is the picture I found on the Internet

Step3:When cutting the fish, cut the Shuangfei slice along the grain (if you don't understand the grain, then the fish tail is on the left. Hold the knife in the right hand. The first knife should not cut the fish skin. The second knife should cut it. This is Shuangfei slice. The fish slice doesn't need to be cut very thin. Otherwise, the fish meat is easy to be broken. Cut Shuangfei slice. It can make the fish meat bigger and won't lose nutrition.)

Step4:Add a little salt to the sliced fish. Rinse it with water repeatedly. Drain the water (rinse the fish. It can effectively remove the fishy smell. And the product is whiter and brighter.)

Step5:Add a proper amount of salt, white pepper, cooking wine, an egg white to the fish fillet. Hold it well. Never use chopsticks (egg white can make the fish fillet tender and smooth. Stir the fish fillet with chopsticks and it will be broken).

Step6:Finally, add the dry starch. Grasp it with your hands. Stir it clockwise. Keep stirring the water starch and put it on standby (make sure to grasp it evenly and feel the sticky on your hands. You can put the sweet potato powder. That is to say, the sweet potato powder can make the fish fillet more tough and not fragile. If you can make it marinate a little longer.).

Step7:Three garlic slices, ginger slices and pickled peppers slices.

Step8:Cut two garlic into small pieces. Cut one millet pepper into small pieces. Cut the dried pepper into sections (millet pepper is just for the sake of looking good

Step9:Heat the oil in a hot pot. Fry the fish bones in turn until golden. (stir fry in high fire. Don't worry about the fish bones. It's OK to break them intentionally. We just need to boil their nutrition. The fish bones. Both sides should be fried until they are slightly burnt. In this way, the fish soup will be more white.).

Step10:After the fish bones are fried, put in a proper amount of boiling water according to the size of the container. Put in a scallion knot. Cover the pot and cook for ten minutes. Cook until the soup is thick and white. Beat away the froth. (it must be boiled water. It's boiling once the water is in the pot. It's thick white soup. You can leave the scallion knot at will. There are impurities coming out of boiled fish head and bones in the froth. So don't be lazy.).

Step11:While cooking the fish soup, you can wash the pickles, cut them into sections and drain the water (my aunt gave this to me. She cut it when she gave it to m

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Cooking tips:1. Want the fish soup to be thick and white. Fry the fish bones and heads fully. The more fully fried, the whiter the soup. 2. Make sure to put boiled water. And add enough water at one time. It's just my habit to put onion knot. 3. Make sure to cook the fish fillet in high temperature until it changes color. Otherwise, the fish fillet will get old easily. 4. If you don't like grass carp, you can use black fish instead. There are skills in making delicious dishes.