two, wash the fish remember to rub clean the black membrane on the wall of the abdominal cavity
three, the fish washed and cut off the fins
four, and then cut into segments
five, the hand pressed the fish segments, the other hand hold the knife against the fish spine along the upper edge of the fish pushed close to the fish bones to feel the position of the fish bones in a timely manner to adjust the direction of the knife
five, the knife is a good idea, but it's a good idea, because the fish are not the only thing that you need to know. >6, sorry ~ non-professionals ~ will not be the whole fish to remove the bones, only a section of the section to come. The head of the fish cut, sliced down the fish, and the rest of the fish bones
seven, the slice down the fish horizontally, along the tail to the head of the fish in the direction of the knife one by one piece of the next, the thickness of each slice of about 5-7 millimeters
Here note! Don't flip the direction, or the fish will be cooked out of the fillet will be broken!
eight, take an egg, left and right hand pour a pour, pressed out of the egg white standby
nine, fish bone cut into sections, and fish head of fish fillets into the basin, add salt and wine mix, and then into the egg white scratch and mix well, let stand for 20 minutes to
ten, from the supermarket to buy the sichuan sauerkraut, I super love to eat pickled fish pickled vegetables in the sauerkraut, so then it is a two-pack of material
eleven, Chop the sauerkraut
twelve, the pot of oil to heat, preferably large oil, but in order to ...... Better to do it with regular oil! Pour in the chopped sauerkraut and stir-fry
dry three, add water/stock to boil
fourteen, first into the fish head and fish bones, low-fire simmering for 5-7 minutes ~
fifteen, down into the other fish fillets, high-fire for 2-3 minutes ~
sixteen, into the salt, pepper, pepper, monosodium glutamate and other seasoning, a pot of delicious yeast dish fish is finished! Please recommend to other friends, more comments!