Squidfish
By VicentaLakin
It's almost a dish made by Wuhan and even by families in Hubei。
Recipe Recommendations
- grass carp art. 1
- ginger 1 small piece
- shallots few
- pepper appropriate amount
- dried chili appropriate amount
- black pepper appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar a little
- white sugar appropriate amount
- salt a little
- slightly spicy
- fried
- several hours
- ordinary
Steps for Squidfish
1
Strawfish or gillfish go on their cheeks. After washing, cut into fish pieces of the size of the platinum。
2
Salt, black pepper, dry pepper, pepper, onions are then inserted in the fish。
3
Grab and start pickling。
4
Put a plate on the fish and press it with heavy weight. I use a big gyro here. The smelt of fish, when pressed, is packed with a membrane in a freezer, which is best spent overnight, with no time, at least two hours. With heavy weight and salt, the fish will become garlic petals. And that's why the catfish tastes like tummy。
5
The pickled piece of fish removes the pickles and then drys them a little. Or you can use the kitchen paper to dry up the moisture。
6
The fish were then burned with a small fire. The oil for the fish must not be too low, and it should not be often flipped while it is fryed with pot shovels。
7
Until a few sides of the fish are made of gold。
8
The other pot contains a small amount of oil, emerald ginger, pepper, dry chili。
9
Pumping in well-cooked fish, raw, old, wine, a little vinegar and sugar, black pepper。
10
A little water. We'll just put the kettle on。