On Wednesday night on the Hangzhou Children's Channel, I saw "Kitchen No. 5" showing the most delicious pickled fish in Hangzhou, Haoge's pickled fish in Binjiang. Wow! There are detailed steps for making pickled fish with milk. I quickly wrote it down for my mother to try. She was quite positive, but the difference was not as big as usual. I will try to eat Brother Hao again when I have the opportunity. I really miss the faint milk fragrance and the small particles will slide into my throat. Feel! The shared recipes are as follows. If you are confident in your cooking skills, you can give it a try:

1. Black fish, sliced ??into fillets, the thinner the better, the better. A pound and a half of fish can be sliced ??six or seven times under the hands of the chef. Ten fish fillets (this is a bit difficult)

2. The secret to the smooth taste of the fish fillets is to soak the fish fillets. First rinse them with clean water, then add some salt to them, and then add cooking wine to make them. Drain the water, and when it feels good, add some egg white and some pepper. When the fish fillets are almost slurry, add some cornstarch to make the fish fillets more tender, which can lock in nutrients and moisture, and then wait. Fifteen minutes

3. Stir-fry the fish bones with a little oil to remove the moisture, then add cooking wine to remove the fishy smell, then add the sour, crispy and refreshing authentic Sichuan pickled cabbage, first stir-fry and then boil to remove the juice from the pickled cabbage. Bring to the soup and simmer over high heat for about four minutes.

4. Take out the sauerkraut and fish bones and put them in a basin. Put the fish fillets into the soup and cook.

Pour an egg white into the whole milk, stir evenly and pour it into the pot (fresh, tender and smooth, more distinctive), so that the soup is particularly rich

5. Finally, add white vinegar to enhance the flavor, and pour a splash after boiling Oil makes this dish more lively and fragrant