苗大姐天太冷把脑冻傻，酸菜滑鱼大补脑，简直是武大郎转世【苗阿朵美食】

Hi, guys

I was going to cook and found that nothing came out of the tap

My neighbor then told me that we were having a water cut

So I have to go get water somewhere else

Good to have sunshine. It's lovely

Water cut? It's winter, the weather is quite dry

This is a lot

Gotta say I feel exhausted

The fish is called Jiang Tuan (Chinese longsnout catfish)

I used to call it whisker fish

See, it has whiskers

1 2 3 4 5 6 7 8. It has 8 whiskers (barbels)

It's been so long since last time I had fish in sour soup.

Blanch it with boiled water

This will make the meat softer

and less slippery

Get rid of the slime on its body

This type of fish doesn't have scales

My people like to get it roasted

Jiang Tuan is cheap

And it doesn't need scaling

Also, it has tender meat and fewer fish bones

I was being silly. I should scrape it with knife, not my nails

Without the slime, it's easier to cut the fish and the taste won't be too fishy

I used to cook the fish with its slime on

Every day, we learn something new

Chop it

This is the fish head

Cut in half

People usually slice the fish when cooking fish in sour soup

But I'm not gonna slice, but dice it

I will just cut it in pieces

It doesn't have to be sliced

There are many different cooking methods

The point is it has to be tasty

Wash again because there's blood

Wash them clean

I'm chopping ginger

Marinate the fish

Add salt

Cooking wine

A little chicken powder

Stir thoroughly with chopsticks

Don't skip the marination part

Or the taste is gonna be terrible

No one wants it to taste too fishy

Let's prepare the condiments. Chili peppers

Garlic

Xiao Mi Jiao

And pickles

Pickled radishes

The pickles are good

I forgot what I had last time. Any way, I fried it with the pickles and it was delicious

Time to get these fried

Heat oil

to fry the fish

Potato starch

Wait for a while

and then, put it in hot oil

The starch makes the meat tenderer

It's tender enough

Put them in

One by one

Fish head

This process helps remove the fishy taste

These are done. Get the rest cooked

Love the smell

Carry on

Okay, almost finished

Hot oil. Hot oil

You know, Xiaozhu kust showed me the clip

of me carrying water

I just realized I looked like a dude at that moment

These are ready as well

Drain them

Heat oil again

I think I need more oil

Chopped ginger, garlic, and peppercorns

Fry till fragrant

Put in the pickles

And the chili peppers

Stir-fry

Fry till fragrant

Be patient. It's gonna take a while

Pour in water

Add water to simmer

More water

Add salt

Bring to a boil and put in the fish

It's time to put in the fish

It will take shorter time if I slice the fish

My mouth is watering when speaking

Cover with lid

Guys,

see how nice this is

There are fish and pickles and everything

Remove from heat

Fish in sour soup by Miao

The food just fills this pot

Heat oil and pour it onto the food

Garnish with green onions and garlic

These are dried peppercorns and chili peppers

Scatter onto the food

Alright, that's it. Let's dig in!

Let my have the fish head

I want a lot

The fish head is good

So are the pickles

I think I didn't put too many condiments

The food is good, guys. It's good

This is not enough. I wan more

Some friends complaint to me that they don't know to to slice the fish thinly

Actually, you don't have to

You can just cut it into pieces or strips

Remember to fry the fish so that it won't taste too fishy

And cook it long enough

Simmer it over low heat so that it can develop the best flavor

I don't know how to describe it. It's just so appetizing