Sioux fragrance

It's actually not really smoked out. It's made out of fined juice. Here's the succubus. But it smells like smoked fish. The fish that smokes the fish chooses the fleshy, fat, small fish. I chose it because it's cheap on the market. A two-pound grassfish. Go to the end. Fish heads can make fish head tofu soup, fish tails can be burned red, leaving a middle part of the body thicker, cutting into thick pieces of about 2 cm, making about 3 hours of raw pumping, sauce oil, salt, wine, a little salt, ginger chips, and then turning around several times to make it taste good. In the kitchen, the pickled pieces of fish are then wiped out with paper or handcloth, into an 80% hot pan and blown to gold. All the fish pieces are blown up again in the oil pan, so they can get the coked fish pieces. In pickles, you can make "smoking" juice. Pumping, soy sauce, salt, ice cream, vanilla, black pepper powder, wine, ginger and garlic tablets, with appropriate amounts of water, boiled for five minutes and then dried for use. The concrete use of this sauce depends on your preferences. If you like it dark, put more sauce on it; if you like it sweet, add more ice cream; if you want to eat it hot, you can put a few dry chili. But since it's to be fragrance, it's still to be fragrance. There is no ready-made vanilla powder, which can be improved by magnifying spices such as peppers, eight horns, guacamole, fragrances, etc. from the aforementioned。