Pepsi

By VicentaLakin

Pepsi
The pickles were shared, and I used pickles to make a large dish while it was hot. The piping bean petals, which we call the common bean petals, are a food that Sichuan people prefer to cook in their homes, and which requires the cooking of large quantities of beige peppers, ginger and radish, which are cooked with soybean bean petals, etc., with water or bone soup, and with pre-oiled fish. Fish eats as much as it tastes of pickles in the course of its cooking, and the fragrance of fish in combination with ingredients such as wine, vinegar, sugar, pig oil and celery. This dish is popular in the folk, but it is rarely available in restaurants, probably because of the large amount of pickles used, the complexity of the process and the longer and less efficient cooking time。

Recipe Recommendations

  • grass carp
  • pickled radish
  • pickled sea pepper half a bowl
  • pickled ginger a
  • fish bubble several
  • egg white a
  • garlic a
  • onion 1-2 root
  • Pi County Douban a tablespoon
  • soy sauce 2 spoonfuls
  • soy sauce 1 spoon
  • white sugar 2 spoonfuls
  • Zanthoxylum bungeanum a small handful
  • peanut oil
  • salt appropriate amount
  • Zhenjiang vinegar 1 spoon
  • huadiao wine a tablespoon
  • lard 1 spoon
  • chicken essence
  • sweet potato
  • MSG

Steps for Pepsi

  • 1
    Strawfish remove their cheeks, scales, internal organs, wash their inner membranes, cut large blocks of about two or three centimetres or turn fish to post-break chevas. I took half a grassfish from my brother-in-law's hotel this time, so I cut it straight into the tile。
  • 2
    The shape of the tile is, as it is, a cross-section of fish, each cut to one centimeter to two centimeters thick. My thickness is more than a centimeter。
  • 3
    Fish bubbles change knives and cut into 3-4 pieces. My husband likes fish bubbles, so I took some more from the hotel, and I could cook them together。
  • 4
    A small amount of salt is placed in the fish, which is smoothed, which is purified with eggs, sodium and sodium, and each piece of fish is covered with a thin layer of paste. Tastes 10 minutes. If the whole egg is taken from the egg, the remaining yolk can be fed in the soup when the fish is cooked。
  • 5
    Fish bubbles are also purified, so is water starch and so is direct water starch if the eggs are exhausted。
  • 6
    Carrot, ginger, pepper cut。
  • 7
    Fine pickles. If it is not too hot, a part of the pepper can be subtracted, as appropriate。
  • 8
    Garlic
  • 9
    Onions。
  • 10
    Clean the pot, heat it, pour peanut oil。
  • 11
    When it's 60% hot, grab the fish and fry it. I split the fish into two, so it's a little bit wider, and it's not easy to stick together。
  • 12
    When one side is shaped, the other side is blown up until the surface is slightly yellow。
  • 13
    It's for use
  • 14
    Fish bubbles are also too oily。
  • 15
    It's for use。
  • 16
    There is enough base oil in the pot to pour peppers, ginger, carrots, garlic and dry water。
  • 17
    After drying the water, the surface became softer and the fragrance of pickles spilled。
  • 18
    Add a big spoonful of soybean petals to the sauna. My bean petals are homemade。
  • 19
    Add a proper amount of fresh water or bone soup, peppers, sauce, old smoke, sugar. The fire broke. The water is not too much, as it's just flooded, and too much can affect the smell of fish。
  • 20
    Add garlic and fried fish bubbles and pour white wine and vinegar. It's going to last 20-30 minutes, the radish gets soft and the soup tastes like pickles。
  • 21
    Put the fried fish in the pot, lightly press it down with shovels, and let the fish in the soup。
  • 22
    When the fire opens, it can be put into the egg yolk that's taken out of the egg, which, depending on the taste of the soup, is drawn into the proper amount of salt, and the fish soup is a little bit more salty than the roast, so that the fish meat can absorb enough salt. The turn of the fire continued to boil for about 10 minutes, and the eye of the fish slightly softened. The process must be careful that it cannot take too long to make the fish too soft or bad to taste. The first is to take into account the softness of the surface of the fish, and the fact that the shape can be maintained and not dispersed during the cooking process。
  • 23
    Add onions, make them a little, and bring in the right amount of chicken and the right amount of it. If you have celery, you can put celery on it. No small white celery can be bought in the north, or the leaves of the celery can be used。
  • 24
    Well cooked fish。
  • 25
    Load the right basin. I only had a small portion of it on the plate because I wanted to take a picture。
  • 26
    Done
  • 27
    Done
  • 28
    Near view. It tastes delicious. People who eat know the beauty。

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