I had nothing to do at home on weekends, so I strolled around the mall with my husband, bought some fruits and vegetables, and bought some snacks. I said that I got a big one night, that is, I bought a pack of kimchi. I'm not sure how much people love it. In a word, kimchi has a kind of attraction to me, and it feels delicious. I have to eat it once every three to five times.

There are many ways to eat kimchi. It happened that my husband went to the food market this morning to buy a fish, so he simply made pickled fish. The fresh fish in the soup was tender, spicy and delicious, and it was comfortable to eat. The price of a pickled fish in a restaurant is a little expensive. The ingredients prepared in advance are cooked at home, which saves half the cost and is cleaner and more hygienic.

It's not difficult to make pickled fish at home, but the details determine the success or failure of the delicious food you want to cook, or you must master the tips. Today, I would like to recommend some tips for making pickled fish, which interested friends can have a look.

There are ways to make pickled fish. Keep these 7 points in mind. The meat is tender and the soup is fresh, and the taste is not as bad as that of restaurants. Method 1: Choose the right materials. In fact, any fish can be used to make pickled fish, but there are children and old people at home. It is best to choose Longli fish, Basha fish and Qingjiang fish, which have few bones.

Method 2: Fish must be live fish. When slaughtering, the blood should be kept clean, and the gray-black film in the teeth and stomach of the fish should be removed. This kind of object has a deep fishy smell.

Method 3: When the fish is sliced, it should not be too thin or too thick. If it is too thin, the stewed meat at the back will easily get old. If it is too thick, it will not be easy to taste. In addition, the fish and fish bones must be separated.

Method 4: Before the fish is pickled, it is necessary to clean and tidy the mucus on the surface, because this kind of mucus is fishy and makes it difficult for the fish to taste.

Method 5: When the fish is pickled, remember to put one or two egg whites, which can improve the smoothness of the fish.

Method 6: Pickle should be soaked for 2 m2minutes in advance, which is to better balance the strong oxidant level of kimchi. In addition, when the kimchi is fried, it must be fried and there is no water before the next step, which can ensure the crisp taste of kimchi.

Method 7: Before the fish bones are put into the pot, they must be boiled to light yellow, and hot water should be used when they are boiled. In this way, the fish head soup can be delicious without fishy smell.