The favorite dish in college is extremely appetizing, but after eating it, I have to diarrhea, 80% oil is not good, and the fish is not fresh. Do it yourself, choose a good quality sauerkraut, wild black fish, your own spicy oil, fish bone soup, taste absolutely kill all the pickled fish shop. The fish fillet of the slippery teeth is not fun!
Black fish farms are bought, picking grass green instead of black black fish, the deeper the color, the more fish fat.
If you don't believe in your own knife, please ask the fish market to help you slice two pieces of fish, and keep the soup in the fish bones. The fish is all slippery, the kitchen paper is dried and cut.
Slanted blade fish, so that every piece of fish has skin and flesh. Knife fast, be careful.
After the whole fish is sliced, it is sizing, that is, adding raw powder, an egg white, salt, white pepper, cooking wine, and chicken whipping.
After whipping and sizing, each piece of fish fillets are evenly wrapped and marinated.
Prepare seasonings, dried chili, pepper, chives, ginger, garlic, sauerkraut. This brand of pickled fish bag is the best I have ever eaten, and the price is slightly more expensive. But the taste without meat flavor is natural.
Lagottini stew pot put water, sauerkraut and the soup bag inside the seasoning (fish fillet package I threw me with my own ingredients), began to cook. If you don't need to buy the soup, you can put salt and white pepper. Cook on fire.
Put the oil in the oil pan, fry the dried chili and pepper on a small fire, don't fry the black, and slightly blackden the color and immediately catch it, keep the oil.
The remaining spicy fried garlic cloves are slightly golden, then the shallots and ginger are sautéed.
The drained fish bones and the fish heads are fried together and can be discolored.
The fish bones of the discolored fish are poured into the pickled soup together with the oil.
Stew for a while, the soup is white, and the fish bones are crispy.
Pick up the sauerkraut and the fish bones. Keep the soup in the pot and continue to cook, not to turn off the fire.
Open the fire, boil it, boil the fish fillet quickly, spread the chopsticks and continue to cook until it boils. When the fish is boiling, the fish fillets are also fully cooked, white, wrinkled and floated on top.
Take the fish fillet and the soup and cover it on the sauerkraut. Wow white is so tempting.
Do not wash the oil pan, continue to drain the oil, fry the chili noodles on a small fire, slightly discolored immediately away from the fire
Filter the chili noodles and leave the chili oil.
The chili oil is returned to the pan, and the garlic and a little sesame are slightly fried.
Immediately pour the oil out on the pickled fish, stab!
Finally sprinkle with parsley. Wow. . So sweet. . .
I don’t know how to take pictures when I face the pickled fish. Because I think about it, I ate it and ate it!
The steps are complicated and you can find a hand. Note that the dried chili or chili noodles should not be overcooked, and a black pepper is a bit bitter. The fish fillets boiled just right, and the boiled fish fillets were broken. Because of the tight quality of the black fish, the fish fillets are very elastic, and the tender and Q-super delicious.