Porridge pickles

By VicentaLakin

Porridge pickles
It's more than a year to eat fish at night. The young fish must have a tail, a table, an incomprehensible child with chopsticks and a fish head, and they will be beaten back by the hand that they put out. Because fishhead tails can only be seen, they can't eat, they can't eat until the beginning of the year, or they won't work. Let's eat fish in New Year's Day. It's the best course in a year. It's more than a year. Remember, let's have a meatiest fish

Recipe Recommendations

  • mandarin fish a
  • Fresh rattan pepper 50g
  • Korean Kimchi Juice 150ml
  • fish sauce 10ml
  • yellow wine 10ml
  • egg white a
  • vegetable oil 300ML
  • ginger 10g
  • coriander 1 piece
  • starch appropriate amount
  • salt appropriate amount

Steps for Porridge pickles

  • 1
    main source: selenium: one (approximately 600g) formulation: *sewer pepper 50g, korean pickle 150ml, fish truffle 10ml, yellow wine 10ml, egg clean 1, vegetable oil 300ml, ginger 10g, cuisine one, starch and salt. squidfish is also known as cinnamon fish; if fresh peppers cannot be purchased, they can be replaced with dry peppers, and if dried peppers cannot be bought, then you are not a qualified eater。
  • 2
    Petty: When buying fish, tell Aunt Fish, separate the main bone from the flesh and keep the tail. Because the two meats will have to be sliced and the rest won't have to be cut。
  • 3
    Pre-treatment of food products: 10 minutes of salt, yellow wine, ginger pickle for fish head, fish tail, fish bones and acupuncture; small stickers: the fish have a hard stabbing on the back fin, be very careful, preferably with gloves in order to avoid scratching hands。
  • 4
    2 Cut off two pieces of meat from the fish herb (squad part), retain the thick part and cut it into thin pieces. 10 minutes of salt, yellow wine, ginger chips, egg pickles; little paste: because the sliced meat part is eventually rinsed with pickles, not too much salt, just a little bit。
  • 5
    Practice: Botanical oil pours into a frying pan, burning hot
  • 6
    When the temperature reaches 8-9%, the meat, such as fish head, fish tail, fish larvae, is brought down to the ground with medium-temperature oil. Petty ones: fish herbs and tails are thin and can be extracted first. Finally fish head out。
  • 7
    (b) Placing the tail plate of the fish head in the shape of a fish, and putting the herb in the middle
  • 8
    When the temperature drops slightly to 7-8 heat, it drops quickly into the good fish tablets; the small sticker: never once into the oil pan, it will be difficult to separate and the fish tablets will be sticky; a little less one-time, until it is determined that there is no glue, then the next batch will be quickly dialled. The whole time of the fish is controlled in two to three seconds。
  • 9
    The fish are down, counting eight, eight seconds. Snacks: During mundane counting, chopsticks are used to lighten the fish tablets and to level them evenly. It must be a small fire at this time, and the oil must never boil, and the fish must be cooked with 7-80% of the hot oil, rather than by blowing. Over eight seconds, the meatloaf must be old。
  • 10
    Count to eight seconds, pick up fish chips and tar with spoons; little tip: never think about whether the fish is ripe. Think about it, the fish is not young. At this point, there is a preference for freshness, as there are two more courses of juice and oil, which will be enough for ready fish。
  • 11
    (b) Plasses of fish complete with asphalt, covered in the middle of the fish
  • 12
    (b) The pouring out of the pot of most oil, leaving only a small amount of hot oil, adding most of the pickle juice, pouring into the fish field and cooking in the fire for about one to two minutes
  • 13
    A small amount of pickle juice retained was also added to the dry starch, which was smoothed to wet starch, pouring it into the pot and making it sticky. A pickle juice avoids diluting the fragrance of pickles。
  • 14
    (a) When half of the casserole is left in the pot, the fire will be shut and the pickle will be ploughed in the middle
  • 15
    The pot is washed clean, the oil is put in the right amount of oil, and the fire is shut when the pepper is blown up to the cracks; the tipter: the pepper is blown up at high temperatures because of the pelican seal。
  • 16
    Put the pepper oil on the pre-packed fish, from beginning to end. Little pastor: I don't like the smell of soy sauce. I'll just leave the pepper. Because, when the peppers go up, it tastes heavy in the mouth, while the oil of the vine is only soak, and the smell is less。
  • 17
    The sour smell of pickles has made the fish smell unique at a time when it's not soybeak, it's a good food, but the pickles are in the shower, and there's no fully integrated medium. Hot vine pepper oil is the best blend, and unique aroma makes fish fragrance based on fresh incense and tastes more hierarchical。
  • 18
    The feeling of eating this dish is that it's so numb in its tongue, so soft in its mouth and so little in its heart that it must remember that fish headtails stay still

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