Shanghai
By VicentaLakin
The smoked fish is essential for the Shanghaiian people's annual dinner, perhaps because of this, which is why the old genus is always talking, but I'm always afraid to do it because of the cooking, and because of the smell of the fried oil, which is bad for other uses, and I'm always reluctant to do it, and if I do it, I'll do a lot of it, and I'll do a lot of it, and I'll like it, and I'll eat it, and I'll chew it up a little bit, and it'll taste better, or I'll have some of the good smoked fish with a little bit of whitebread, egg dumplings, and croquets。
Recipe Recommendations
- Herring middle section 1000 grams
- onion 1 handful
- Jiang 1 block
- salt 5 grams
- rock sugar 1 block
- geranyl 10 tablets
- octagonal the 3
- pepper 10 teeth
- soy sauce 1 tablespoon
- soy sauce 2 tablespoons
- cooking wine 1 teaspoon
- salty and sweet
- fried
- three-quarters of an hour
- ordinary
Steps for Shanghai
1
Get ready for the blues。
2
Cut from the middle of the fish back and cut into two to three centimetres thick。
3
All the ingredients except the cyanide are boiled with about one liter of water and a ten-minute fire。
4
Filter out the soup juice for use。
5
The hot pot is cold, so if the temperature is a little higher, you can put the fish in. The fire will blow, don't flip, or it'll all break。
6
When the fish is golden, it's almost stereotyped to flip。
7
It's cold, it's hot。
8
If the fire is blown, then you can put it in the burnt halo for 10 minutes。
9
Shorter bubbles, softer smokes, longer bubbles, and a little bit chewy。Shanghai Make Tips
One. When the fish are fried, the fire is small, it is not flipped until it is shaped. The fire is not only hot, but it's spilly. Fish pieces are thicker, difficult to explode, thinner, more likely to explode, but fragile, although they taste better 3. The varieties of spices may be added to their home stock。