The question of the peach sister to answer that is really familiar, peach sister is Dandong drop, we are there is the Korean autonomous county. I'm not sure if you're going to be able to get the best out of your home, but I'm sure you'll be able to get the best out of your home, and I'm sure you'll be able to get the best out of your home.

Peach girl playing a small child to see the village of Korean aunts and aunts, with gloves in the pickle all kinds of kimchi, radish, cabbage, sea cabbage, orange stalks ...... flaming red hot red. Then every time you go to their home to eat, all kinds of kimchi mixed vegetables set a table, this taste that eat, taste although similar, but the texture is really different, especially the rice.

When it comes to North Korea's cold dishes, the peach girl's favorite is the mixed small octopus and peeled fish. These two mixed out is the most delicious. Every time she comes across them, she is always rounded up without any leftovers. But in our place, peeled fish is not common, so we usually eat the most is the mintai fish. Of course, the mixing method is actually the same.

Step 1: Make the Korean chili sauce first.

Step 2: Spice up fresh skin-on fish.

Step 3: Spicy mix dried skin-on fish.

How about, enough temptation, open hands to do it. Really quite delicious yo. If you think the peach girl said good, then add a follow!

How to do the fresh ethnic cold steak skin fish delicious, talking about fresh ethnic cuisine, I do for the North should have the right to speak, because the Korean distribution in our northeast provinces living life, so bring us a lot of fresh ethnic cuisine. Such as cake, cold noodles, miso soup, spicy cabbage, mountain orange stalks, shredded beef, dried tofu, shredded fish, etc., fresh ethnic cuisine generally light, refreshing meal deep northern peoples love.

See the name of the pickerel fish really a little confused, run through a little like mixing Mentai fish silk (fish silk), Mentai fish from China's northeastern Hunchun East Sea Sea Sea, Russia, North Korea, South Korea and other waters, is a cold water fish he was originally known as the yellow line of pollock, Mentai fish name from a long time ago, North Korea encountered three years of natural disasters, there is a person called Park Mentai people found people find the sea drifted a lot of big fish, catching to eat not to eat, but to eat. Big fish, caught to eat endless and pickled into dry, help people through the disaster, people call this fish for the Mentai fish.

Yanbian, Jilin, a fresh ethnic compatriots, the winter has the Mentai fish washed and gutted, and then hung outside to freeze-dry, the water in the fish through sublimation drying, drying fish tear off the fish skin, tear down a chewing in the mouth, the more you chew the more fragrant. So the fresh family mixed with the Mentai fish silk is very tasty, I also after many visits to understand its method of production below to share with you. Don't forget to forward it!

1. Mixed fish with ingredients, dried fish 2, fine chili powder appropriate amount, white vinegar appropriate amount, sugar dilution appropriate amount, a little salt, a little monosodium glutamate (MSG), green onions, cilantro appropriate amount.

2. (1) Mentai fish with fresh ethnic washing clothes stick whip smashed loose, tear off the skin with diluted vinegar liquid spray soft dried fish torn into fine silk spare.

(2) cilantro cut into sections, the yuan onion shredded spare.

3. Put the shredded fish into the pot, and then into the sugar dilution, salt, monosodium glutamate, chili powder, after scratching, put onions, cilantro segment mix well into the dish.

This dish is slightly acidic, slightly sweet, slightly spicy, crisp and chewy, under the rice and wine delicious. Don't forget to forward, comment, attention oh!

Cool hand-torn pickerel

Main Ingredients:

Pickerel 500 grams

Accessories:

Garlic in the right amount, onion in the right amount, ginger in the right amount, dry chili powder in the right amount, coriander in the right amount, 2 tablespoons of cooking wine, salt in the right amount, vegetable oil in the right amount, sesame oil in the right amount, soya sauce in the right amount, vinegar in the right amount, chili oil in the right amount, pepper oil in the right amount, sugar in the right amount, salt in the right amount, Chicken essence appropriate amount, white sesame appropriate amount

Making method:

1. Wash the skinned fish, put in the appropriate amount of cooking wine, ginger, scallion, turn and marinate for about 15 minutes;

2. The skinned fish with kitchen paper to absorb the water;

3. Non-stick frying pan is hot, put the skinned fish frying both sides of the golden brown, fully cooked;

4. Put the cooled steak skin fish with hands to tear the fish meat into strips, do not fish bone;

5. garlic cut granules, small onion cut into segments, ginger cut ginger, cilantro cut into segments standby;

6. all the auxiliary ingredients (except cooking wine) into a bowl and mix well, then poured in the steak skin fish, tossed evenly to serve.

Thanks for the invitation!

Ingredients: 1 skinned fish

Accessories: salt, sugar, onion, ginger and garlic, dried chili peppers, vinegar, chicken essence, cooking wine, soy sauce, sesame oil, coriander, chili oil, pepper oil, vegetable oil, etc., in moderation

1.will be a skinned fish cleaned, add cooking wine, salt marinade for 15-20 minutes

2.will be marinated skinned fish water control, hot pot of cold oil boiled to seventy percent When hot, fry the fish until golden brown on both sides and set aside

3. Cut garlic into foam, green onion into pieces, ginger into julienne strips, dried chili pepper into pieces, and cilantro into pieces and set aside

4. Put garlic and ginger into a bowl and add the appropriate amount of vegetable oil, sesame oil, soy sauce, vinegar, chili oil, pepper oil, sugar, salt, chicken essence, etc. and mix well

5. Tear the skinned fish meat into strips, and remove the bones of the fish and put it into a plate and set aside. Put into the plate standby

6. Will be adjusted to the sauce poured into the plate, add parsley broken, another pot of oil, put the shallots fried shallots, and then put into the dry chili pepper section fried, hot oil poured into the fish plate, stir well to serve.

Ingredients: Grilled fish

Ingredients: green onions, ginger, garlic, red and green bell peppers, cilantro, bucksons, soy sauce, vinegar, sugar, cooking oil;

Steps:

1. remove the head of the fish and clean it, and then salt the fish with salt and bucksons for 15-20 minutes. When the oil is hot, add the skinned fish and fry it slowly over low heat until it is browned on both sides, this process will take about 15 minutes; put the fried fish on a plate and leave the oil in the pan;

3. Cut the green onion and ginger into julienne strips, mince the garlic, and cut the red and green peppers into small circles. Boil pour on the steak fish in the sprinkling of parsley section can be.

I'm good at Cantonese food, not good at anything else