Smoked fish
By VicentaLakin
The smoky fish tastes salty, the juice is thick and the fish is sweet, and they are essential food for the years in the Zhejiang, Jiangsu and Shanghai. The fumigants, which have the capacity to compensate for temperature, soot, warm stomachs and liver, and wind, are good food。
Recipe Recommendations
- middle section of grass carp 500G
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- yellow wine 50g
- liquor appropriate amount
- rock sugar 2 capsules
- shrimp oil appropriate amount
- shisanxiang appropriate amount
- octagonal appropriate amount
- geranyl 3 tablets
- cinnamon 1 small piece
- chives ten
- coriander 2 pieces
- Jiang appropriate amount
- starch appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Smoked fish
1
Strawfish medium, cut to pieces. Get the sauce ready
2
The fish is placed in a container, with a small spoon of 13 smelts, half a spoon of old smoke and approximately 5 grams of salt。
3
Smash, pickle and smell。
4
Take the fish out, dry it with kitchen paper, dry it for a little while, dry it down, a thin line of starch, and spare it。
5
A small amount of oil shall be placed in the pot, and an octagon, cinnamon, and fragrance shall be placed in the pot。
6
Then they put onions, and the spices continued to fry。
7
Add old, raw, sugar, yogurt, proper water, boil it up, add a little bit of salt, boil it again for three minutes and turn it off and put a little bit of white wine. Stand by。
8
Start blowing fish. Little flaming fish until they blow up the fish。
9
The fried fish will be put in the cooked soup pan。
10
Rewinding pressure pots to the position where the fish is made, to stop automatically. It's natural to cool down and open the lid。
11
Very nice fish. It's delicious。Smoked fish Make Tips
After cooling naturally, you can place the fish pieces in a dish; the drier the fish pieces, the better they taste.