Shanghai Blast Fish
By VicentaLakin
Shanghai Blast. In Shanghai, food is required for the holidays. The deli, the best-selling food in the noodle shop, the memory of how many people as children. Grandma, it smells like cooking. It smells like cooking at the neighbor's aunt's house. The little friends look straight in front of the stove and saliva the baby memories。
Recipe Recommendations
- grass carp 1 segment
- pepper 20 grams
- octagonal 1
- rock sugar 50 grams
- cooking wine a spoonful
- soy sauce 2 tablespoons
- soy sauce 2 tablespoons
- white pepper 1 scoop
- salty and sweet
- fried
- an hour
- ordinary
Steps for Shanghai Blast Fish
1
the larger a live herbicide, the better it is to buy a medium or a tail in the market (i prefer the tail) and to wash the fish into about 15 mm thick。
2
The oil in the pot is more than 80% hot, and the small flaming fish is transferred to the two-faced tar to extract the tar。
3
Pour a proper amount of fresh water in the pot, put peppers, eight horns, white peppers, ice cream, wine, old and raw。
4
After boiling, light fires are put in the fish, and in five to six minutes, the fire is shut down, and when cooled, the load is removed. In Shanghai, food is required for the holidays. The deli, the best-selling food in the noodle shop。