Pickled fish this way is not fishy, a meal to eat a plate

Ingredients ?

Salt 10 grams

Soy sauce 1 tablespoon

Shiso leaves 15

Ginger 2 slices

Capsicum 3

Pepper 15

Vinegar 1 tablespoon

Methods of how to make pickled fish so that it doesn't smell fishy, a meal of a plate ?

Shiso leaves to remove fishy, cold

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First, the pickled fish water with 5 drops of white wine to cook for 2 minutes, the water is poured off.

Peppercorns, chili peppers, ginger, scallions burst incense into the fish pieces to stir out the flavor, add 1 spoon of vinegar, braised soy sauce 0.5 spoons, 1 spoon of soy sauce.

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Shiso leaves on the bottom of the fish on top

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Placed into the garlic five, 10 grams of sugar, on the pot to steam for 8 minutes

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steaming well into the oven on the upper and lower 120 ° C for 8 minutes to collect the juice

Shiso leaves are always The fish is beautiful, the vegetables are fresh, and the perilla leaves absorb the broth, which is very tasty!

Tips

Cured fish should be boiled in water for 2 minutes, pour off the water (nitrite).

Love fish, shrimp and crab, always have perilla leaves at home.

Salted fish not only taste sweet, can be appropriate with other foods, reflecting different effects, for example, and the cool nature of the tofu **** with food, can clear heat and detoxification.

Salted fish contains a variety of essential amino acids needed by the human body, especially the lysine, which is the most lack of rice, noodles and other grains, to avoid lysine deficiency.

Salted fish contains unsaturated fatty acids, which are an important source of essential fatty acids and contribute to brain and nerve development.