■ Explain the practices of delicious pickled fish

The practices of pickled fish do not drool ......

1. It is better to use grass carp or black fish. What fish is in the figure ?? Impossible ~

2. Wash the fish and wash the black membrane in the abdominal cavity.

3. Cut the shark's fin ...... Haha)

4. Cut the fish into segments.

5. Press the fish segment with your hand and stick it to the spine with a knife in the other hand and push it closer. I feel the position of the fish bone and adjust the direction of the knife in time... if it is not easy to cut, buy more fish to practice first :)

6. Remove fish bones. The fish head is right-cut, the fish under the slice, and the remaining fish bones ...... Skip this step if you prefer to join the bones...

7. Place the sliced fish horizontally and place them one by one with a knife in the direction from the fish tail to the fish head. The thickness of each slice is about 5-7mm. Note here! Don't reverse it. Otherwise, the fish slices will be broken ~~

8. take an egg and pour it to the right hand.

9. Cut the fish bone into segments, put it into a basin with the fish's head, mix it with salt and cooking wine, and then mix it evenly with the egg white for 20 minutes ~ Wait for a while, hey

10. Pickled Cabbage ........................ Cuihua, pickled cabbage .... One package and two packages can be used. If you like it, place more.

11. Cut the pickled cabbage into segments

12. put oil in the pot and heat it. It is best to use large oil, but it should be done with ordinary oil for the sake! Stir-fry the chopped pickled cabbage .................. Then add water or broth to boil

13. Put the fish head and fish bone in the stew for 5-7 minutes ~ It looks pretty bad! 14. Add other fish slices to the bottom. The fire will take 2-3 minutes ~ If you do not like the fish head, you can also do not like the fish head, omitted... 15. Add salt, pepper powder, MSG, and other flavors. A pot of Delicious mackerel will be done!