Smoky fish
By VicentaLakin
How to deal with a seven or eight-pound big grassfish? If the population is small, it is divided into three groups, with the head and the tail frozen separately, to be eaten later. The middle part might try to smoke fish. The thorns in the mackerel meat have also grown, and they are easy to pick. So you can just cut the little pieces and make this dish。
Recipe Recommendations
- Big grass carp 2 pounds
- edible oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- cumin appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Smoky fish
1
Weedfish take the middle
2
Clean it up. Cut the pieces
3
Using the above-mentioned fabrics, other than the old ones, it was flooded for about an hour with about 6 grams of salt。
4
Dry the fish with kitchen paper, without starch, hot oil, medium fire, blow。
5
Each side will be blown up for about two, three minutes, i.e., the surface will be yellow。
6
Take another pot, not a pan, and put it directly into the inundated sauce and code the fish。
7
Old smoke, wine, salt (about 3 grams) and then pour into the open water, which is close to or at the level of the fish。
8
A FEW MINUTES IN THE MIDDLE OF THE FIRE, MOST OF THE JUICE WILL BE FINE。
9
Load。
10
Spill flowers or fragrance。
11
When it cools, it's a good, nutritious drink and a meal。
12
The same day's lunch, with an extra pommelon + rice。
13
The thorns in the mackerel meat have also grown, and they are easy to pick。Smoky fish Make Tips
1. If fish are to taste better, they can be prepared for cold storage in the freezer overnight. I'm a smoky, salty fish. I can put some peppers。