On Wednesday night, Hangzhou Children's Channel saw "Kitchen No.5" broadcasting the best milk pickled fish in Hangzhou and the hogg milk pickled fish in Binjiang. Wow! There are detailed steps for making pickled fish with milk. Write down the steps for mom to try. She is positive, but the gap is not that big. I miss the faint smell of milk and the feeling of small particles sliding down my throat! Share the following recipes. Those who have confidence in cooking can try:

1. snakehead, sliced fish, the thinner the better. A pound and a half of fish can cut 60 or 70 pieces of fish under the master's hand (this is a bit difficult)

2. The secret of smooth fillets is to paste them. Rinse the fish fillets with clear water first, then grab them with some salt and then grab them with some cooking wine, so that the water can be absorbed. When the fillet feels good, put some egg white to catch it, and then put some pepper. When the fillets are almost burnt, add some raw flour to make the fillets tender, so as to lock the nutrition and moisture, and then wait for fifteen minutes.

3. Stir-fry fish bones with less oil to remove water, then put cooking wine to remove fishy smell, and then put sour, crisp and refreshing authentic Sichuan sauerkraut. Stir-fry before cooking, and boil the juice of sauerkraut into soup for about four minutes.

4. Pickled sauerkraut and fish bones are fished out and put into the basin, and the fish fillets are cooked in the soup. Pour an egg white into the whole milk, stir it evenly and pour it into the pot (fresh, tender, smooth and distinctive), so that the soup head is particularly rich.

Finally, add white vinegar to taste, and pour oil after cooking, which will make this dish more lively and fragrant.

I found it on the forum.