Pepper chopping, stenching

By VicentaLakin

Pepper chopping, stenching
Pyramid is the specialty of Hunan. When they are young, at home, in any season of the year, adults are free to use a fishing net with homemade baits, such as leftovers, and then to sink the nets with stones. In a few days, some small fish are falling into the net, and when the time comes, the net will be drawn up gently and quickly, and the small fish will jump into the bag, and the situation is not clear. Most of it comes from little fish like street and stub. In the absence of refrigerators, people wonder how to save these fresh, perishable fish? So, the scabs were made. Washing the fish on the stove is dryed by warm stoves, and the fish produced by this method not only lasts long, but also smells a little bit of fire-burning, gold and gold. When you want to eat, you just have to bring out a few, clean up and steam. They are most common by steam. Fill it with oil and salt, put it on red pepper, or cut it to pieces, and spread a couple of soybeans, steam it together when it's ready to cook with a bowl of bowls, then water it with white vinegar, smoke it, and a bowl of steamed scavengers can come to the table. And a small fish of tender flesh is set up in a plate, with special scents made through fire, mixed with a little spicy, little acid, light and fresh, very good for dinner. Now, people living in cities rarely have the opportunity to make falcon fish again because of refrigerators and because of the lack of previously large wood stoves or coal stoves. Many times people are used to and rely on supermarkets to buy semi-finished products. But I don't think they're homemade. When many of the traditional handmade household production methods are gradually replaced by fast-paced lifestyles and the resulting fast-food culture, they disappear silently, taking away not only naturally safe foods, but also the plain human touch that belongs to that land, that age, etched in memory, and hidden in bones. Far away from home, eating the flaming fish that you have made, but without the smoke, it may be possible to give back the smell of home

Recipe Recommendations

  • sardines 9 rats
  • chopped pepper 2 tablespoons
  • douchi 8
  • oil a little
  • salt appropriate amount
  • white vinegar 2 tablespoons
  • soy sauce 2 tablespoons
  • sesame oil few drops

Steps for Pepper chopping, stenching

  • Make Pepper chopping, stenching step 0
    1
    The sardines remove their organs, wash them and keep them as complete as possible. With other freshwater fish, too, because I can only buy seafish for a while, I've chosen a smaller sardine
  • Make Pepper chopping, stenching step 1
    2
    A layer of oil is painted on the wall of the grill and the fish is placed in the grill. Don't overlap to avoid heat imbalances。
  • Make Pepper chopping, stenching step 2
    3
    A layer of oil is painted on the wall of the grill and the fish is placed in the grill. (Do not overlap to protect against heat imbalances) The oven is 200 degrees C for 20 minutes, and the oven is far from the fire. The water is completely dried to the bottom of the fish。
  • Make Pepper chopping, stenching step 3
    4
    Put it in the bowl with pepper chopping, salt, oil steaming for 20 minutes to soft. The pot is filled with white vinegar, raw smoke, sesame oil, so that you can mix it。
  • Pepper chopping, stenching Make Tips

    Do not use too high a temperature when baking in the oven to avoid burning. Adjust the heat according to the characteristics of your oven; as long as the moisture is completely dried out and it is not burnt, it is fine.