三天打鱼，这段时间一直在弄我们的产品，多做点产品好圈圈，大家的圆子，为大家提供更好的服务。一定要看一下我们这款产品，而且都是泡了对年的。今天买了一条3斤2两的草棒，不要问我为什么，因为那一袋泡菜刚好做三四斤左右的鱼，3斤左右的草棒肉质也更嫩，一家人吃的话也刚好合适。作为一个又喜欢钓鱼，又喜欢吃鱼的人。
·杀鱼的之一步肯定是先放血，先放血肉质才更白净一点(去血腥)。这个3斤重的草棒，没有耍过朋友的，就给它片的稍微厚一点。因为比较嫩，片的太薄容易煮烂，就先用重盐把它抓一下，起到有效的去腥的作用。
·用清水冲洗把盐给它冲洗掉，这个时候你就会感觉到鱼片又嫩又滑在手上面。然后就来拍一块老姜，用刀背给它拍碎，拍出姜汁。把它抓成葱姜水，然后把鱼骨和鱼头给它腌一下，再来一点盐，腌一下去腥。这个鱼骨和鱼头一样的，开始也要用重盐给它。鱼片冲好了过后就比较白，把它抓出来，稍微沥一下水，然后就把葱姜水给它倒进来。
·然后就来切泡菜，取出泡菜包，萝卜和青菜。先取这块泡萝卜，再来改刀切这个泡青菜，叶子直接给它切成条，然后斜刀，这样切比较容易出味，切薄一点。自然发酵好的泡菜它是乳酸的酸味，再切一点姜片。
·准备好了过后就先去煎鱼骨，用猪油来煎，这样煎出来才香，然后下鱼头。这个一面煎好了过后再翻另一面，另一面要煎好的时候就下两块姜片，来去一下腥。这两面煎好了过后就直接倒新鲜开水，倒开水的好处就是白的更快，再来一根葱，少加一点油。
·这个煮鱼要菜籽油和猪油混合油才更香。先爆姜片，然后直接下泡酸菜，慢慢的炒，把水汽给它炒干，炒到青菜冒泡，然后就把这个熬好的鱼，汤给它倒进来。我们的泡菜是低盐发酵的更健康，所以说做鱼的时候就要尝一下咸淡，要适当的补一点盐，然后再来一点鸡精，鱼头、鱼骨还有泡菜给它打出来垫底。
·腌好的鱼片把水给它尽量的沥干一点，根据口味适量的来一点盐，然后给它抓一下。随便你怎么抓，看有胶质的吗？这个水粘手了，就行了。
·再从袋子里面拿出来，赠送的纯红薯淀粉，弄上一点点水然后把它倒一点进来，用多少倒多少，把它化开。因为纯红薯淀粉它是有颗粒的，它是非牛顿流体，放在鱼上面，再给它抓上浆，这个煎好的鱼片又嫩又滑，你看手上满满的胶质。这个时候抓好了马上下锅，这鱼片都是要，再来给它上浆抓一下，保持锅里面微开就行了用小火，火不能太大，这个没有谈过恋爱的草棒，肉它比较嫩，俗话说得好急火豆腐慢火鱼。
·再把鱼汤舀进来，再撒一点蒜末，还有葱花，袋子里面还送了一个淋油包，这个时候就需要烧一点菜籽油，然后榨个油，油烧好了过后，就马上把淋油包给它倒进去，辣椒微微变色的时候就把它倒进去，动作要快姿势要帅。就凭我这样一道酸菜鱼，我一年370天钓鱼，都没有谁敢大声跟我说句话！喜欢吃鱼的朋友一定要试一下，到我橱窗里面去看一下，买两袋还有优惠。
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