Fish of pickled Chinese cabbage, the flavour of sweet hot acerbity bright!
Need material -
Grass carp
Sichuan pickled Chinese cabbage
Green
Ginger
Egg white
Amylaceous
White pepper
Chinese prickly ash
Bubble any of several hot spice plants
Do chili
Soup-stock
Measure -
Grass carp lets the master of the market had been cleared away, recapture will rip go the black film in piscine abdomen, abluent hind wipe moisture
Chop plays piscine head and piscine remaining part, cut go piscine fim, leave a sword from that end that connecting piscine head, clingy fishbone, inclined knife comes down cruelly oppress get rid of
Cut piscine Nan
The piscine head that chop comes down, fishbone and piscine Nan cut small, catch more wash a few times to without hematic water, drop does moisture
Be over get rid of the skin of piscine Duan Yu of fishbone is gadarene, begin from the rear, inclined razor blade becomes slices of fish meat
The drop after be being rinsed a few times more does moisture, add salt, cooking wine, egg white, white pepper and starch catch divide evenly, souse 15 minutes
Pickled Chinese cabbage is ironed in the quick-boil in boiled water below, the drop after fish out is rinsed does moisture, cut filament
Green is cut paragraph, ginger section, dry chili is cut paragraph hind go seed, chinese prickly ash and bubble any of several hot spice plants get ready
Fry oil pours inside boiler, put green ginger to explode sweet
Join piscine head, fishbone and piscine Nan break up fry
Put pickled Chinese cabbage and bubble any of several hot spice plants to break up fry
Drench a bit cooking wine, add soup-stock or boiled water, scatter on white pepper, medium baking temperature turns to boil 10 minutes after be being boiled, can taste next flavour, the taste that presses oneself adds salt to flavor
pickled Chinese cabbage and fishbone full fish out comes, the shop is by the bowl
The soup in boiler is burned, put down slices of fish meat quickly pieces, shake boiler, the bowl is scooped up when waiting for the about 7 maturity after slices of fish meat becomes angry in, the bowl is entered after piscine soup filters in
Take clean afresh fry pan, hot pot cool oil puts Chinese prickly ash and dry chili, small fire fly into rage comes chili palm is red sleek
Chinese prickly ash, chili and oil drench together go up in slices of fish meat can
Material -
Pickled Chinese cabbage
Flour
Green ginger
Pink of the five spices
Oily
Salt
Measure -
Meat stuffing joins white of the five spices, green ginger
Join soy to mix divide evenly
Chop of pickled Chinese cabbage, stand-by, because myself is wrapped, the process of the bag nobody helps take a picture, leave out
Water leaves, begin to boil dumpling
The mud juice that touch garlic eats
Finish
The porket that bake its characteristic crisp is sweet, but porket head tastes it is good to want the age of a draught animal as shown by its teeth really, so I take the course that do vegetables and water. Of course braise dish is not porket head certainly, still can be the roast duck chicken that bake is waited a moment.
Material -
Advocate makings
Head of the porket that bake
Pickled Chinese cabbage 1 jin
Complementary makings
Anise 4
Green ginger end is right amount
Lardy two spoon
13 sweet half spoon
Salt 2 small spoon
Gallinaceous essence 1
Measure -
This is the baking porket that we eat, nobody has pig head, we take the course that do vegetables and water!
Porket head, the clerk that I let restaurant helps what my chop becomes small bale come back.
Pickled Chinese cabbage pares abluent.
The shop is on chopping board, with hilt dish watchman's clapper piece leave, pull with the hand, become two, the pickled Chinese cabbage that such cutting into shreds is finer, mouthfeel is better.
Piece fall together to cut into shreds after several leaves.
Write dry moisture to reserve.
Green and Jiang Dou cut end.
Heat up boiler, melt two spoon are lardy.
Lardy had been changed, anise blast is entered below a little while, fish out.
Explode sweet Jiang Mo.
Pickled Chinese cabbage is fried into boiler stir-fry before stewing.
Half spoon 13 sweet.
Salt of 2 small spoon, break up fry.
Add a bowl of clear water, boil.
Add essence of life of a chicken piece, stew boil 10 minutes.
Fall to bake porket head.
Turn over divide evenly, boil 10 minutes again.
Baked fleshy doing is hard, absorb Shang Zhihou, soft sodden can give boiler.
Delicious, you know go with rice!
Small stick person - 1, anise blast fish out, anise flavour stays in oil. 2, dissect of pickled Chinese cabbage some mouthfeel is good. 3, stew porket flesh soft sodden tasty gives boiler. 4, when liking to drink Tonga boiling water, add a bowl more.
