How to make Scorch - VicentaLakin's Recipe

Recipe Recommendations

grass carp appropriate amount
Diao wine appropriate amount
white sugar appropriate amount
green onions appropriate amount
Jiang appropriate amount
salt appropriate amount

other
fried
half an hour
ordinary

Steps for Scorch

1

Prepare the main ingredients. "When the fish is bought, the Master will kill and go home and clean up."

2

The fish have two threads that are going off, which reduces the smell of fish. (The chords are easy to find, don't cut the fish in the tail and under the head, slap the fish with your hands, and at the opening of the fish head you'll see a small dot like the wire, pull it out slowly with your finger)

3

Cleaned fish cut their head off with a knife to the chest fin and cut them into a wide-finger segment。

4

Onion slash, ginger slices, put in the cut fish section, add wine。

5

Add two little spoons of salt and grab the salt for 30 minutes。

6

In a big bowl, a bowl of bouquets, a bowl of sugar and a small spoon of salt are evenly mixed. Wine and sugar must be put more, remember the 1:1 ratio。

7

The white sugar and the sculpted wine will be modulated for a while and the sugar melt will become more sticky. Put the glucose on the lid, put it in the fridge for a while, and use the iced glucose for pickles。

8

On the pot, a few onions of ginger, and the fire until the boiling water。

9

The fish picks out the ginger chips and onions and puts the fish in a leaking spoon, pours a spoonful of hot water on the salted fish, while taking off the excess water, thus effectively removing the smell of the fish。

10

Fish blocks that are warmed by hot water are placed on a clean dry towel to suck out the excess water。

11

The frying pans are set on fire, burning up to 60 and 70% of the heat, and they are placed in fish. Don't rush chopsticks to pull fish, and touch them when they're stylish for a few minutes. Otherwise it's easy to destroy the shape of the fish. In the course of the blast, the fire was always medium。