酸菜鱼

pickledChinesecabbagefish酸菜鱼1MaterialsSteps1)Dealwithoctopus2)Dealwithpickledvegetabe3).Stir-fryBriefintrodution片IngredientsOneOctopuspickledGinger（姜片）Garlic（大蒜）starch(淀粉20ml）eggwhite（蛋清）cookingwine(酒精10ml）Saltchickenessencesugar(5g)Pepper（胡椒粉）Broth（清汤）1234561)thecaseofthefishflatontheboard,takeasharpKuaidaoflatsheetintotheofficefromthefish-tailfish,fishboneswillbeclosetothemiddleofthefishpiecesdown,andthenupsidedowntheothersideofthefishpiecesdown;tofilmdownflatonthecaseoflargefishboard,knifeandchoppingboardwas45-degreeangleknifeandfishsliceback２）cutfish,pickledfishwithinthematerialtransferredtoitwithhishandgentlygraspinguniform,preservedfor15minutes幻灯片2thepickledcabbagecutintosmallbecleaned,garlicandgingercutintopieces,driedpeppercutintosegment１，thepotintotheslightlymorethanthecookingoiltillthe7intoaheat,thenputintoaoneandahalfanddrychilipepperpotchokesegmentuntiltheflavoroutandthenintothe,garlic,ginger,andPickle,andcutStir-frywithagoodpickledcabbage２，tobefriedsauerkrautsmellcameout,addabout1literofwaterthenputintoatickbeforethefishbonesundertheheadcoverandthefiretoboilSimmerfor15minutesaftertheswitchtothickensoup３,fallinggentlyboiledfishwillbecookedimmediatelyafterflameoutpouredintoabowlofpickledfishoracasserolein４,thepanclean,thenpouralittleoiltillthe7intotheheat,addtheotherhalfofpepperanddriedchilliuntilfragrantandpourthecookedpickledfish,thebestyoucanputtwoparsleyThankyou