Smoky fish
By VicentaLakin
It's an old-school dish called a smoked fish, but I don't know why. The way the old man passed on, so do we。
Recipe Recommendations
- Spanish mackerel art. 3
- onion appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- pepper appropriate amount
- salt 20g
- soy sauce 100g
- cooking wine 80g
- white sugar 50g
- salty and sweet
- fried
- several days
- ordinary
Steps for Smoky fish
1
Squids are removed from their tails under freezing conditions, and slashed into blocks
2
Once the gills are cut, it will be softened. It then removes the adhesive internal organs and blood from the fish, and washes the asphalt back up。
3
Onion slice, ginger slice。
4
A small amount of water is poured into the pot, and onions of ginger, peppers, large materials are poured into the pot, and the fire boils。
5
Boiled onions are filtered out and put in proper sauce, wine, salt, sugar. Smash even。
6
The rinse is coded at the bottom of the basin and then poured into the adapted juice, a layer of fish, and finally, a layer of fish, so that it does not pass the fish. Pickled for 24 hours。
7
Picked pieces of fish are in the closet and some water is contained。
8
There's oil in the pot. There's no fish in the pot. When the oil is as hot as 70-80% (i.e., when the hand is on top of the pot, there is a small amount of smoke on the side of the pot), the fish is placed along the edge of the pot, and when the fish is made of brown, the control plate is recovered。