It's a sea special
By VicentaLakin
The mackerel is a more common species of marine fish locally. They are fine, tasteful and nutritious. In addition to fresh food, canteens or salted products can be processed. Dalians are creative in their diets and have a long-known series of famous snacks, such as gillballs, gill cakes and red-burned gills. Especially the guacamole soup, which is the fragrance of the bellies, the soup, the taste of the seafood, and the food of the old and the young. We in the Sea of the Sea, which is separated from the sea, are all the same as the sea of the sea of the sea, where the sea of the sea of the sea eats the fish of the sea of the sea. The smoked fish here and the smoky fish from the south are two very different concepts, and the smoky fish from the lake are generally made of pickled fish, hanging above the stove, using fruit peels, and the smoked fish from rice shells. And the smoked fish of the Sea of the Sea are made of pickled fish, then fried, then soaked in the juice. The operating methods are completely different. Let's follow me today to learn about the smoky fish practice. Maybe it's not the best way, but it's really the most delicious。
Recipe Recommendations
- Spanish mackerel a
- salt 5g
- octagonal the 3
- cinnamon 1 block
- geranyl 4 tablets
- pepper 3g
- dried chili 2 only
- tangerine peel 1 block
- rock sugar 20g
- green onions half a
- ginger 1 block
- soy sauce 2 tablespoons
- soy sauce 1 scoop
Steps for It's a sea special
1
The gills are removed from the freezer room and do not wait until they are completely unfrozen and can be cut in thick pieces. If it's fresh, it can freeze in the fridge for two hours and slice it。
2
Slice it and clean it. This allows the whole shape to be preserved by cutting and washing the scallop。
3
Dry the water with the kitchen tissue。
4
Put onions, ginger and pepper for half an hour。
5
The onions, ginger, eight horns, guacamole, fragrance, dry peppers, peppers, ice cream, and leather are the materials to be prepared。
6
Put all the spices in the pot and the dry pots will smell。
7
Add a full amount of water at once。
8
Invoking wine, ice cream。
9
Join the old smoke, smoke it, and then turn the fire and cook it for 20 minutes。
10
I'll put the pickled kipper in the oil pan and blow it up to gold。
11
filtration of boiled fragrances, and the fried gills soak in the spiced water。
12
Load。
13
It smells good, it's very dinnertime。It's a sea special Make Tips
1. When the fish is salted, it is best to dry the surface of the surface with suction paper so that the oil is not easily splattered. I blew up about five minutes ago。