Homemade smoked fish
By VicentaLakin
Smoky fish is a traditional dish in the river. It is very popular with its unique taste, taste, appearance and preservation. The fumigation can be made of both grassfish and carp and other fish species, so the food material is extensive and widespread。
Recipe Recommendations
- grass carp 500G
- onion appropriate amount
- ginger appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- high-alcohol liquor 50g
- white sugar 150g
- cinnamon 20g
- dried red pepper 10g
- grass fruit 3g
- soy sauce 80g
- edible oil 500G
- cooking wine 30g
- salt 5g
- spiced powder 2g
- salty and sweet
- fried
- half an hour
- ordinary
Steps for Homemade smoked fish
1
The live grassfish, go to the scavengers, open the chamber and remove the internal organs, wash them, and take the middle part of the fish。
2
Fish heads, fish tails and other lower torso slices are evenly mixed into refrigerators for at least 12 hours with onions, ginger chips, sugar, high white wine, soy sauce, fragrance and peppers。
3
Scratch the ginger chips in the oily little fire onions, drop down the precipitine (can't be fried) cinnamon, dry chili, sugar, wine, salt to make smoky fish juice. Then put it in the fridge for six hours。
4
Pour oil and wait for 40% of the hotness to blow up the pickled fish to the surface of gold. It is only when the oil warms up to 70% of the thermal rebuffed fish, so that it explodes, that the fish is immersed in halo。
5
At least six hours to impregnate the fried fish。
6
Load, table, dinner