By 100 meters of fragrance
<h2>Royalties</h2>
Blackfish Half a fish
Sauerkraut half a packet
Ginger shallots garlic to taste
Salt to taste
Freshly ground white pepper to taste
Starch a little
MSG a little
Vinegar to taste
<h2>Practice steps</h2>
1, prepare the materials to wash the onion ginger slices and garlic slices Half of the fish meat is not recommended to have large bones to affect the taste
2: Put the onion, ginger and garlic in a sauerkraut bowl
3, fish fillet into fish fillet We are simple sauerkraut fish This step can be handed over to the stall owner Two-thirds of a spoonful of salt into the fish meat Two small spoons of cooking wine A small spoonful of MONOS to catch and mix evenly
4, put in the starch Because the salting process plus egg whites will make the fish have a fishy smell of eggs It is not recommended to add egg whites
5, finished product reference you can also buy a special sauerkraut fish sauerkraut bun inside there are pickled fish buns with pickled fish buns and cooking wine for marinating
6、 Put the ingredients in the pot and copy it (about five seconds)
7, heat the water according to the taste into the appropriate amount of vinegar full of a small spoonful of salt a spoonful of sugar to freshen, add a spoonful of MSG This dish should try not to add soy sauce to affect the beauty of the finished product
8: Put the marinated fish fillets in the pot and cook for about a minute or so
9: Fish out the fish and put it in a bowl, then add white pepper to enhance the flavor
10: Pour in the broth and add the onion, ginger and garlic at the end and pour hot oil
<h2>Nutritional benefits of blackfish</h2>
Blackfish cold, sweet taste, return to the spleen, stomach meridian; treatment of five hemorrhoids, cure wet paralysis, puffiness, can "nourish the heart and nourish the yin, clarify kidney water, water seepage, detoxification and heat"; with spleen and water, to stasis new, heat and other effects, the main treatment of edema, wet paralysis, athlete's foot, hemorrhoids, scabies and other diseases.
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