Spicy fish

By VicentaLakin

Spicy fish
It's a long process, it takes half a month, it smells salty, it chews its head, it's what we have to cook for the holidays, and I'm ready to make some

Recipe Recommendations

  • silver carp appropriate amount
  • salt appropriate amount
  • pepper appropriate amount
  • monascus appropriate amount
  • chili appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount

Steps for Spicy fish

  • 1
    Clear the fish
  • 2
    Cut the head off, split it in half, cut the little hole through the rope, and make it dry
  • 3
    Put it on a ventilated, sunny balcony. Bath
  • 4
    After 24, get the fish salted. Production
  • 5
    I'm going to put in a fragrance of peppers and soy sauce, and I'm going to do it evenly, and I'm going to do it for about six days, and I'm going to do it every day, so I can get fish in. Taste
  • 6
    It's cold again. It's cold in the north for about a week
  • 7
    It's dry, it's dry, it's dry, too dry, too dry to chew
  • 8
    One to two centimeters
  • 9
    A good piece of fish, mixed with wine, can taste it, can make the fish taste fresh, can't mix it red
  • 10
    And with pepper powder
  • 11
    We'll have them in two or three days
  • 12
    It's finished. It's delicious
  • 13
    Sealed cans, oiled and preserved, can be steamed, fried, fried, red-burned. It's easy and it's easy

    • Spicy fish Make Tips

    I use white mackerel, mackerel, grassfish to make weeds, which are our traditional specialty foods, not only of unique taste, but also of solid meat, which are easily stored。

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