Smoky fish

By VicentaLakin

Smoky fish

Recipe Recommendations

  • hairtail appropriate amount
  • onion a
  • Jiang a
  • octagonal three
  • geranyl three pieces
  • tangerine peel three pieces
  • dried Hawthorn Four or five tablets
  • spiced powder Half a spoon
  • red rice flour a tablespoon
  • soy sauce
  • sugar
  • rice vinegar a tablespoon
  • chicken powder a tablespoon
  • oyster sauce two tablespoons
  • salt appropriate amount

Steps for Smoky fish

  • 1
    Clean up the fish
  • 2
    Get ready for eight cents, fragrance leaves, tans, twigs or dry mountains
  • 3
    Pickled fish with onion ginger wine and a little salt
  • 4
    Let's make a secret juice. The little fire makes up the scent and puts it in the ginger cream
  • 5
    Put onions of ginger paste in a bowl of hot water, and then put them into the leather, dry mountains, a spoonful of red or red chords, a third of a spoon of five chords, four spoons of sugar, four spoons of vinegar, one spoon of chicken, two spoons of platinum oil, a little bit of salt and a little fire
  • 6
    It's almost ready when the juice's a third away
  • 7
    Then you filter out the juice and you don't want anything else
  • 8
    The boiler is burned up to 60% of the heat
  • 9
    Once in the middle, blow up all the water in the fish. Just make it dry
  • 10
    Then put the fried fish directly into the secret juice and immerse it in three minutes and pull out the platter
  • 11
    It's finished. Tastes good

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