酸菜鱼

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pickledChinesecabbagefish酸菜鱼1MaterialsSteps1)Dealwithoctopus2)Dealwithpickledvegetabe3).Stir-fryBriefintrodution片IngredientsOneOctopuspickledGinger(姜片)Garlic(大蒜)starch(淀粉20ml)eggwhite(蛋清)cookingwine(酒精10ml)Saltchickenessencesugar(5g)Pepper(胡椒粉)Broth(清汤)1234561)thecaseofthefishflatontheboard,takeasharpKuaidaoflatsheetintotheofficefromthefish-tailfish,fishboneswillbeclosetothemiddleofthefishpiecesdown,andthenupsidedowntheothersideofthefishpiecesdown;tofilmdownflatonthecaseoflargefishboard,knifeandchoppingboardwas45-degreeangleknifeandfishsliceback2)cutfish,pickledfishwithinthematerialtransferredtoitwithhishandgentlygraspinguniform,preservedfor15minutes幻灯片2thepickledcabbagecutintosmallbecleaned,garlicandgingercutintopieces,driedpeppercutintosegment1,thepotintotheslightlymorethanthecookingoiltillthe7intoaheat,thenputintoaoneandahalfanddrychilipepperpotchokesegmentuntiltheflavoroutandthenintothe,garlic,ginger,andPickle,andcutStir-frywithagoodpickledcabbage2,tobefriedsauerkrautsmellcameout,addabout1literofwaterthenputintoatickbeforethefishbonesundertheheadcoverandthefiretoboilSimmerfor15minutesaftertheswitchtothickensoup3,fallinggentlyboiledfishwillbecookedimmediatelyafterflameoutpouredintoabowlofpickledfishoracasserolein4,thepanclean,thenpouralittleoiltillthe7intotheheat,addtheotherhalfofpepperanddriedchilliuntilfragrantandpourthecookedpickledfish,thebestyoucanputtwoparsleyThankyou

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