Cold fish

By VicentaLakin

Cold fish

Recipe Recommendations

  • cold water fish art. 1
  • soy sauce appropriate amount
  • spiced powder appropriate amount
  • onion 1 tree
  • garlic 1 head
  • Jiang appropriate amount
  • salt a little

Steps for Cold fish

  • 1
    At 2,600 metres above sea level, Bogotá produces a freshwater fish, which is small, ranging from 500 g to 1 kg. The locals used to bake. I put a little Chinese on the ground. Feels pretty good. The most important thing is fresh fish, fish caught in the afternoon, open the belly on the spot. It's small, it's roasted, it's not scratched。
  • 2
    The fish head, split in half from the middle. The fish is fresh, with a small knife, it breaks, and it's easy to split into two pieces。
  • 3
    Ginger, three pickles。
  • 4
    Put the onion slices in the basin, with five fragrances, salt, soy sauce, a little white wine. If there's more fish, one layer can be formed。
  • 5
    Seal it with a film. Put it in the freezer room
  • 6
    The next morning, take it out
  • 7
    Turn the skin up and hold it in the silt
  • 8
    Choosing up and down, 250 degrees, 25 minutes
  • 9
    Out of the pot, the fish skin on the back is cooked hard
  • 10
    Perfect
  • 11
    Old Plateau celery, Chetin, boiled and fried
  • 12
    The table last week
  • 13
    The fish is still fresh. The fish has only one main bone
  • 14
    Finish. Tryed the skin of the fish, though it's baked, but it's still too hard. Forget it

    • Cold fish Make Tips

    There's still some fish fat, and it's a good way to get rid of it. It feels like if you bake it by the water, you don't have any sauce

    Recipe Categories

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