Smoked fish
By VicentaLakin
Recipe Recommendations
- grass carp appropriate amount
- brown sugar appropriate amount
- white sugar appropriate amount
- rice wine appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- liquor appropriate amount
- coriander root appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- balsamic vinegar appropriate amount
- salty and sweet
- fried
- several hours
- ordinary
Steps for Smoked fish
1
The herbs are washed, their heads go, their bodies are cut into two to three centimetres thick, with onions, ginger, garlic, old smoke, pelican oil, white wine, root and salt made for more than five hours. I made it all night early
2
Dryed the salted fish to avoid frying the pot。
3
Oil is poured into the pan, when the temperature is 60% hot, and the fire blows slowly, so as not to spill fish as much as possible in the course of the blast, and the tar is removed when the fish is blown。
4
The bottom oil is left in the pot, the red sugar, the white sugar is made of bubbles, the onion onions is fried, the fish is poured in, the old, eight horns, cinnamon, peppers, boiled with water, 15 minutes after the boiler is opened, the vinegar is added, the fire is cool and the fish is kept in the soup and immersed in the soup。
5
Take out the immersed fish. The duration of the impregnation can be determined by a population sense, and the fish taken can also be placed in a freezer, at any time at any time。