Smoky fish
By VicentaLakin
The first time I went to a restaurant in Shanghai a few days ago to eat a dish called a smoky fish, it was soaky on the surface of the fish, it was very dry and wet in it, sweet, salty and smelly, and then went home to search for it, with some of its modifications, became this recipe, and one person ate a large plate..
Recipe Recommendations
- grass carp
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salad oil appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- tangerine peel appropriate amount
- grass fruit appropriate amount
- cooking wine a little
- salt a little
- sugar a little
- sesame oil a little
- soy sauce a little
- salty and fresh
- fried
- several hours
- ordinary
Steps for Smoky fish
1
Fish wash the spare。
2
Fish cut 1-2 centimetres of thick, with salt, wine and ginger。
3
During pickled fish, halogens are boiled, all onions of garlic, large groceries and spices are poured into the water and boiled on a small fire cap for about half an hour. Cook it and cool it。
4
Flaming fish sticks with a middle fire, not turning over so easily as to preserve their integrity, so that they can come out when they are slightly yellow。
5
The fire resumed for 40 seconds, which made the fish stick dryer。
6
Fries of fish will be blistered into halogenic juice for about 20 minutes, or between 1 and 2 hours if they are not in a hurry, but not for too long。
7
Let's get fish and fish, get some halogen, get rice ready for the table。