Smoky fish
By VicentaLakin
Recipe Recommendations
- middle section of grass carp
- spiced powder appropriate amount
- soy sauce 1 tablespoon
- cooking wine 1 tablespoon
- octagonal three grains
- geranyl three pieces
- cinnamon 1 segment
- rock sugar three grains
- chives appropriate amount
- coriander two
- Jiang a
- garlic three-petaled
- soy sauce 1 tablespoon
- liquor 1 teaspoon
- salt appropriate amount
Steps for Smoky fish
1
Cleaning the middle of the herbfish with five fragrances, salt (which, according to its taste, is immersed in the back, with a little less) and old (one half of the amount used) pickled, which is made for more than four hours, and I make it at night and use it the next day. When it is made, dry water is to be dried and dry with paper in the suction kitchen。
2
It is important to make gold and yellow with oil in the middle of the fish, so that it can be blown up for a little longer, so that it can make sure that it's warm. Can't just touch the surface。
3
It's fried oil。
4
A small amount of oil, onions, spices, garlic, ginger chips, eight horns, fragrances, cinnamon spices, boiled with water, infusion of wine, placement in ice sugar, more raw smoke, constant decorating, and reburning of white wine. Taste it yourself。
5
They are immersed for four hours or more, so they can eat. If you can't finish it, you can also put it in a box for cold storage。