However, the effect of wine is indeed better, if you are on vacation, spend a day at home, or go out only walking and taking the car, then Meng Chuan is very recommended to use rice wine to remove the fish.

Rice wine itself has an amino acid, which can be combined with salt in cooking to produce sodium salt of amino acids, which not only has a strong effect on removing fish, but also makes the taste of fish and meat particularly delicious.

Here, Meng Chuan marinated in cooking wine and ginger for 15 minutes to remove the fish, then washed, added fish soy sauce, white pepper, salt, sugar, cooking wine, and marinated for 15 minutes again.

In the process of marinating, pour in two spoonfuls of cornstarch, if there is no cornstarch, add water starch, at this time, the remaining egg whites can also be used, pour in the egg whites, grasp well.

The purpose of adding starch and egg whites is to make the cooked fish more tender, and similarly, this method is suitable for other meats.

Finally, after pouring green peppercorns and peppercorn oil into the basin, the pickling process is over.

Pour oil into a hot pan and start making it officially.

Here you don't have to wait for the oil to heat too much, forty percent of the heat is enough, and then add the ginger and stir-fry until fragrant.

If you want to make the fish delicious, it will be more troublesome, because the fish head and the fish meat are not the same degree of cooking, so Meng Chuan does not recommend frying them together, Meng Chuan first fishes out the fish head, puts it in the pot and fries it for a while, and then takes it out.

Because the fish head is more difficult to cook than the fish, Meng Chuan opened another stove next to it, poured water into the pot, put the shallots and ginger to boil, and then put the fried fish head into the pot and began to simmer.

Then Meng Chuan came back to fry the fish.

Because the fish is easy to cook, it doesn't need to be fried for long at all, and it is enough to fry it in a pan until golden brown.

Then remove and put it in the pot next to it and continue to cook with the fish head.

It is said that 'thousands of boiled tofu and ten thousand rolling fish', that is, because the fish is not good to taste, so the boiling time is particularly long, here Meng Chuan boils it over high heat, then turns to low heat and stews slowly, and the stewing time is about an hour.

After an hour, put in the sliced sour radish.

Then you can put a little bean sprouts, but not too much, because bean sprouts are only used as a side dish to add some color.

If you like to eat vegetables here, you can also put some mushrooms, such as king oyster mushrooms, mushrooms, straw mushrooms, etc., just put what you like.

If you have bamboo shoots, you can also put some.

In this way, the ingredients for the sour radish fish are ready, but this is not done yet, and the most important part remains, which is seasoning.

Because Meng Chuan doesn't have a sour radish package here, he has to match this ingredient by himself, as for the seasoning he just made for the fish, this is only for the fish, not for the soup, so I have to adjust the ingredients once.

To make the base, there are not many spices needed, they are all common, just order minced chives, ginger slices, dried chilies, pickled peppers, and garlic slices.

Heat the oil, this time the oil can burn the hot spot, because the spices burst out of the hot oil are fragrant, but don't be too hot, don't get out of the pot, just fry it directly, it's not beautiful.

After the spices are stir-fried, they are poured directly into the fish pot, and the salt is added, the color of the fish soup suddenly changes, and it becomes more bright, and the spicy taste of the spices is matched with the sauerkraut flavor in the pot, and the umami of the fish is added, and the sour and hot and fragrant pot of fish immediately attracts a few soldiers who live next to them, they are really surprised to see this pot of fish, I didn't expect the cooking skills of the Meng team to be so powerful, it is really a few streets away from the squad leader.

The political commissar also came over at this time, but he had smelled this fragrance from afar, but he didn't expect Meng Chuan to have this level, even if he didn't eat it, he knew that the taste of this fish was absolutely not true.

The aroma of the fish roasted by the fire over there also slowly escaped, and Meng Chuan walked over with the seasoning, because the fish was far away from the fire, so it was roasted for so long and there was no paste.

However, because of the long time of grilling, and the large heating area of the fish, both sides have been grilled to golden brown, and the outside is still bubbling with oil.

Here Meng Chuan first sprinkled a little cumin on the fish, and there was no problem with the grilled meat, and then put a little five-spice powder, and finally brushed with a layer of oil, put salt, and roasted for more than ten minutes.

If you like spicy food, you can put some pepper and chili powder, here Meng Chuan is afraid that the political commissar will not be able to eat spicy, in addition, the sour radish fish made by himself is sour and spicy, if the grilled fish is very spicy, this will not match.

So Meng Chuan didn't put chili peppers.

The political commissar has no interest in grilled fish, so he is interested in this pot of sour radish fish, which tastes really sour, spicy and fragrant.

In fact, not only the political commissar, but also the soldiers and several instructors of the cooking class were also staring at this pot of fish, even the blue bird, who was respectful of the food made by Meng Chuan, also pricked up his nose and smelled the fragrance carefully, this Meng Chuan, he has a hand in making food.

The food on the shore continued, and the students in the river also sniffed there, Sohu looked at the grilled fish on the fire and the pot of bright fish on the table, and swallowed his saliva, "Youhu, cold ice, I'm dying of hunger, if I can eat a bite of the food on the table, I'm willing to die." ”

Ghost and cold ice don't think like this, now the wound on the body has been swollen, as long as it moves slightly, it is the pain of the heart, and I haven't eaten for a long time, my stomach is already hungry, if it weren't for the pond water to put a pressure on my stomach, I would probably be able to faint from hunger.

The ghost stretched out his hand to cover Sohu's eyes, "Don't look at it, the more you look at it, the more you look at it, the more you can't hold on, the water in this pool is living water, there is nothing wrong with the water quality, if you are hungry, drink the water, it can relieve a little bit." ”

That's right, but you can cover your eyes, but you can't cover your nose, and drinking water is not a big deal at all, the more you drink, the more hungry you are, and the smell of rice on the shore goes straight to your nose, the more you can't see it, the more you want to see, if you are so hungry, it will definitely not be a thing, "You team, we have to find a way, we have to get some food to eat, otherwise we will definitely not be able to withstand this training camp." ”

The ghost also understands his current situation, and with the evening breeze getting hotter here, he can feel that it may rain tomorrow, and when it rains, the water in the pool will definitely rise, and if the water rises too fast, he will be trapped in a cage again, and he will drown sooner or later, so he must hurry up and find a way.

However, the rising water is also a matter of tomorrow and the day after tomorrow, and today's thing is that you must find something to eat, and only by recovering your body's energy can you survive the abuse in the water of this suffering.

"Okay, I'll figure out how to get food to eat."