Why is the sauerkraut fish in the restaurant so delicious, so easy to eat, and the soup so delicious? Today I will make a pickled cabbage fish for everyone,
Wash the sauerkraut first and cut it into such big pieces.
The pot is the hottest for him, and then I put some oil in it, do you see this? Lard, you can leave it if you don’t have lard at home,
Wild mountain pepper, yellow bell pepper and ginger sliced the pot for him, and it gave her a spicy flavor. After returning to the big fragrance, then put the fish bones into it,
Just pick him up, don't dare to omit this link.
Fry it with fish bones. The soup that will be boiled is particularly delicious, and it will be like this bear.
Then add the sauerkraut, stir-fry for five or six times, and then add water to it. The water must be boiled. If you lick the boiled water, it will become white. See? It was white immediately.
The soup produced in this way is particularly delicious. It needs salt, chicken essence, monosodium glutamate, and pepper to dilute it.
Would you like to put the pepper in without diluting it? Huo Tuan. This sauerkraut fish is inseparable from watering, as well as white vinegar. The hot and sour taste of Diana goes up. Turn on the high heat to flush out the collagen from the fish bones. This soup is particularly delicious.
How far do you cook it, do you see it? Take out a piece of fish meat, pinch it, and then take it out and put it in the embryo bottom, then turn off the smallest fire, and put the fish in it evenly.
Be sure not to turn on a high fire. If you want to turn on a high fire, you will wash away all the egg starch on the fish fillets, the soup is not delicious, and the fish fillets are not delicious anymore. Pay attention to the technique, gently push it, let it heat up evenly, after the final shape, cook it for 5678 seconds, and quickly pour it out.
After pouring it out, put some dried chili segments on top, and the chuckle of Chinese prickly ash with this oily sound. Isn’t that all right?