英文酸菜鱼做法

Good morning everyone. Today I will teach you to make a famous dish “fish in broth with pickled leaf mustard’. This dish is a new type of Sichuan cuisine, created in early 90s. It’s a little bit spicy but super delicious. Before we make this dish, we need to prepare a carp, a pack of pickled leaf mustard, a chunk ginger, 6-8 clove garlic and some dried chilies. Firstly, cut off the head of the fish and remove the fish bone, then clean the fish meat and slice them into pieces. In order to get rid of fishy taste, we need to mix in condiments like salt, rice wine, chicken bouillon and pepper powder. After adding an egg white and cornstarch, whisk them together and set aside for about 30 minutes. Secondly, it’s time to cook. Heat up a hollowware with some oil and stir in ginger, garlic, and peppercorns until it has fragment. Then add in pickled leaf mustard and stir-fry 1 minute. You not only need to pour in water and white vinegar but also add in fish head and bones. After drizzling in salt and pepper and cook 8-10 minutes further, you can scoop them into a bowl if cook thoroughly. Thirdly, carefully drop in fish fillets. It is very important to add in yolk, which can make the fish soup more palatable. But you want it spicier, you can heat up a small pan with some oil and some dried chilies, when the oil is boiling, pour it into the dishes. Then this dish is finished. Is it very easy?