Fish of pickled Chinese cabbage is to compare a famous kind of classical dish to taste, it originates Chongqing, also be called acerbity Shang Yu, it is to use more distinctive flavor to undertake making with distinctive cook ability law, going up early 90 time had begun the century popular, this belongs to the trailbreaker of dish of Chongqing all corners of the country, it basically is fed with grass carp makings, chinese pickle feed material to machine make,
Sh1f of Shanghai Long Feng forum Taste acid is hot goluptious, we will see pickled Chinese cabbage the practice of piscine piece and measure.
Fish of pickled Chinese cabbage piece practice and measure
[raw material] snakeheaded fish 600 grams, bubble pickled Chinese cabbage chili of 100 grams bubble 25 grams, bubble young ginger, chopped green onion each 15 grams, chinese prickly ash 3 grams, garlic 5 grams, refined salt 4 grams, cooking wine 10 grams broth 500 grams, cooked food is oily 500 grams.
[the process that make]
piscine two sides each cut 3, wipe or dab to sop up liquid of pickled Chinese cabbage does moisture, cut filament, bubble chili chop, bubble Jiang Qie fries boiler buy into bead; in
A falls in love with the sea to be the same as a city On fire, next ripe rape oil are burned to 6 into heat, the fish out when putting piscine flee in terrorfry in deep fat or oil to show yellow takes oil inside; boiler, put bubble chili, ginger, chopped green onion, again mix into is entered Fall in love with the sea
Broth, put the fish boiling water inside. Move to go up to small fire after soup boil, put bubble pickled Chinese cabbage, burn about 10 minutes, fill dish. Vinegar is joined inside boiler.
Dish of Sichuan the daily life of a family. Give priority to with bright grass carp makings, deserve to be boiled with Sichuan pickle make and become. Although this dish is dish of Sichuan folk the daily life of a family, but circulate very wide, the flesh that become dish is qualitative delicate.
Carp 1 (1000 grams control) , age bubble green pickled Chinese cabbage 250 grams. Complementary makings egg is clear 1, miscella 40 grams, soup 1250 grams, refined salt 4 grams, gourmet powder 3 grams, peppery face 4 grams, cooking wine 15 grams, bubble chili end 25 grams, chinese prickly ash 10, jiang Pian 3 grams, garlic valve 7 grams.
The process that make:
1. goes to the carp scale, fish branchial, paunch, go splanchnic and abluent, get off with the knife two cruelly oppress, cleavage piscine head, money bone is made agglomerate. After bubble green pickled Chinese cabbage is washed, cut paragraph.
Sh1f of Shanghai Long Feng forum
2. will fry boiler buy fire to go up, put a few oil to burn heat, issue blast of valve of makings of Chinese prickly ash, Jiang Pian, garlic
Shanghai night net After giving sweet smell, fry a flavour into stir-fry before stewing of bubble green pickled Chinese cabbage, add soup to burn boil, issue piscine head, fishbone, with conflagration infusion. Cast aside go foam of float of noodles in soup, drip to go into cooking wine raw meat or fish. Rejoin refined salt, peppery face reserves.
3. becomes cruelly oppress inclined bit common people
Fall in love with sea otter phoenix 419 sauna The 0.3 centimeters slices of fish meat that connect a knife, join Qing Dynasty of refined salt, cooking wine, gourmet powder, egg to mix divide evenly, make slices of fish meat wraps an egg oar equably.
After 4. gives the Shang Zhiao inside boiler taste, shake slices of fish meat come loose boiler. Burn heat into oil with another boiler, fry bubble chili end after giving taste, enter boil inside the stockpot 1 to 2 minutes. The segment that need a fish is born to ripe, join gourmet powder, become namely into soup salver.
Fish of pickled Chinese cabbage is the characteristic dish with famous Sichuan, it is fresh and tender tastily, appetizing be good at lienal, sober up is life-giving, shang Mei is dainty, hope you sample this distinctive dish.