Tea saloon
By VicentaLakin
The way this dish works is by fumigation. The technique of fumigation is one of cooking that smokes well-processed primary materials. It's an innovative dish, and it's derived from the scavenger。
Recipe Recommendations
- bass a
- salt appropriate amount
- pepper appropriate amount
- bean curd appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- tea appropriate amount
- sugar appropriate amount
- onion appropriate amount
- white vinegar appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
Steps for Tea saloon
1
Cut the fish apart along its spine。
2
Put a cleaver on the surface, not too deep。
3
With salt and wine, pickled herring。
4
When the oil is 50% hot, give the fish some oil and the skin of the fish comes in a little bit. Owing to the short time available, it is possible to hold hands and slide gently in the oil pan。
5
Blasted onions of garlic, added raw, wine, southern milk, water and oil。
6
You add salt, sugar, pepper powder to the soup juice. Pepper and salt are used less, too much to cover the smell of fish。
7
We'll burn the soup and put it in the bass。
8
Put paper on the bottom of the pan, with sugar cane skin on it, with tea on it, white vinegar, and scallops, and put the fish directly on the scallop。
9
The sound of water from the first fire to the pot disappears, smokes, turns the fire and emits it for 10-12 minutes。
10
Then you can load itTea saloon Make Tips
1. Any kind of fish can be used for smoking, but different marinades should be chosen depending on the type of fish. Sea bass has a mild fishy smell, so it only needs to be marinated with salt and cooking wine. 2. The heat during the smoking process is very important; you must ensure it doesn't catch fire but still produces smoke.