He cooked [Boiled Fish with Pickled Cabbage and Chili],[the water boiling the sliced meat] and [ Pork Lungsin Chili Sauce].
2.The meal he cooked is very tasty.
这几个官方菜名翻译真心难为人，害得我到2012年发布的官方名单里面一顿好找。不过，水煮肉片的翻译貌似官方名单里没有，不知道对不对。
求助英文过4级或以上的朋友
Freshwater fish, a pickled cabbage, a bag Pickle 6 Garlic 3 Ginger a small piece of star anise 1 dried chili pepper into a small 10 Coriander 1
Pickled fish material:
Starch, 1 egg white 1 tablespoon cooking wine 1 tablespoon sugar 1 / 2 tablespoon salt 1 / 2 tsp white pepper 1 / 3 tsp
Practices:
1, the case of the fish flat on the board, take a sharp Kuaidao flat sheet into the office from the fish-tail fish, fish bones will be close to the middle of the fish pieces down, and then upside down the other side of the fish pieces down; to film down flat on the case of large fish board, knife and chopping board was 45-degree angle knife and fish slice back
2, cut fish, pickled fish within the material transferred to it with his hand gently grasping uniform, preserved for 15 minutes
3, the pickled cabbage cut into small be cleaned, garlic and ginger cut into pieces, dried pepper cut into segment
4, the pot into the slightly more than the cooking oil till the 7 into a heat, then put into a one and a half and dry chili pepper pot choke segment until the flavor out and then into the star anise, garlic, ginger, and Pickle, and cut Stir-fry with a good pickled cabbage
5, to be fried sauerkraut smell came out, add about 1 liter of water then put into a tick before the fish bones under the head cover and the fire to boil Simmer for 15 minutes after the switch to thicken soup
6, falling gently boiled fish will be cooked immediately after flameout poured into a bowl of pickled fish or a casserole in (recommended casserole, please note that the intimacy of the attached proposal)
7, the pan clean, then pour a little oil till the 7 into the heat, add the other half of pepper and dried chilli until fragrant and pour the cooked pickled fish, the best you can put two parsley
Pickled cabbage fish is the most famous sichuan cuisine dishes below one dish, we introduce a simple approach to think, pickled cabbage fish pickled cabbage fish production method, know how to make friends of pickled cabbage fish as a reference.
Pickled cabbage fish:
The main ingredient of pickled cabbage fish (materials),
Fish tail 125 grams of bubble vegetables January 15 grams of powder 200 grams ginger, 1 gram
Garlic 10 grams egg qing 2 bubble chili 15 grams of fresh soup 15 grams
5 grams of salt, oil mixed 50 grams of pepper 3 grams mirrin 15 grams of zanthoxylum bungeanum 1 gram
Pickled cabbage fish (manufacturing method),
The practice of pickled cabbage fish slices in sichuan, vegetable to sword, then rinse bubble, lest too salty.
2 of pickled cabbage fish will stay with clean, carp slaughter,
3 in the practice of pickled cabbage fish fish and meat and fish, fish will open with a knife strokes, but don't be cut off from the merlion, bones, along with the sword fish bones, until the fish bones separate from the side, the fish, another equally,
The practice and pickled cabbage fish fish fillet changes inclined knife cut into large, add salt, gourmet powder, powder and mix the egg whites, sizing and wet starch,
Pickled cabbage fish practice 5 5 centimeters long period fishbone cut, Fish from among them, and for a second with, Within the next bubble in oil, saute garlic, pepper, After the fire, the sichuan vegetable slow fry for 1 minute, pour boiling water or stock, fire, Then add fish and bones, cover pot, big fire 5 minutes, Add a little, monosodium glutamate and pepper, Finally, see the slowly fish fillet all white after half minutes can bring to a boil.
The key technology (sour pickled cabbage fish),
1 must use fresh grass carp, can make whole fish soup, surrounding the gills go and viscera wash armour, picking on both sides, Ji knife, cut into a bowl, when alignment.
2 the whole fish oil, fry not hard except xing. WuHuo cook fish, can make a white milk soup. Bubble, boiled vegetables after a long time, the hair is black, dark later
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