Smoky fish
By VicentaLakin
My young master loves this smoked fish, often buys it in an old name, and it's not fair to do it himself. It's not New Year's. It's a good meal
Recipe Recommendations
- grass carp 1250 grams
- Shaoxing rice wine 250 grams
- white sugar 250 grams
- cooking wine 20 grams
- salt 5 grams
- green onions 20 grams
- ginger slices 20 grams
- white pepper 4 grams
- edible oil 400 grams
- salty and sweet
- fried
- a day
- ordinary
Steps for Smoky fish
1
(b) Prepare raw materials, kill herbs to the intestines, gills, etc., and clean them up
2
Scratch the black membrane on the fish
3
After going to the head of the fish, cut a wide-fingered piece along the fish, and put the fish in the kitchen and put it in salt, white pepper powder, onions, ginger chips for an hour
4
The water on the surface of the salted fish is dried with kitchen paper
5
The cooking oil is poured into the frying pan, and when the temperature is between 6 and 7 heats, it is fed into the fish and made into the fish, which is slightly more coloured and then rebuffed onto the fish
6
(b) The sweetness of the wine at 1:1 ratio of yellow wine and sugar
7
It tastes good when the fried fish are immersed in sugar and wine while it's hot。Smoky fish Make Tips
1. The surface of fish burned with warm water is easier to remove from fish the black membrane, which is intended to remove the fish; 2, which allows for less sugar juice, which allows the fish to be immersed in several ways to avoid the waste of sugar wine; and 3, which is not to be poured out and which can be used for stew。