Smoky fish

By VicentaLakin

Smoky fish
There's a teacher in Shanghai, a teenage artist, who says he's sick and eats hooves, and a hoove is right under his belly, a lovely old man, who listens to her with a wide-ranging smoked fish, sounds like he's going to do it once. It's different than what the teacher said. All the ovens are finished without salad sauce. It tastes good. I'll eat it next time.

Recipe Recommendations

  • small pomfret art. 3
  • green tea appropriate amount
  • brown sugar 3 tablespoons
  • onion appropriate amount
  • Jiang appropriate amount
  • shisanxiang 1 tablespoon
  • cooking wine 1 tablespoon
  • salt 1 scoop

Steps for Smoky fish

  • Make Smoky fish step 0
    1
    Prepare the raw materials。
  • Make Smoky fish step 1
    2
    The mackerel is treated clean and slashed on the back of the fish。
  • Make Smoky fish step 2
    3
    Add onions, ginger, wine, salt, 13-smelt freezer for more than two hours。
  • Make Smoky fish step 3
    4
    Remove the impurity of the clean surface, brush the oil on both sides and bake the oven at 230 degrees for 10 minutes。
  • Make Smoky fish step 4
    5
    Toaster board with tin paper plus tea and red sugar。
  • Make Smoky fish step 5
    6
    And put the steamer on it and the roasted fish on it。
  • Make Smoky fish step 6
    7
    And wrap all the fish in tin paper。
  • Make Smoky fish step 7
    8
    Continue at 230 degrees, 15 minutes in the middle floor, open in five minutes。

    • Smoky fish Make Tips

    1. Toaster with tin paper, easier to wash. Fish and baked tea, red sugar must be carefully wrapped, so that all the smoke from sugar charred is wrapped in fish without waste。

    Recipe Categories

    Recipe recommendation