Cold immersed fish

It's a good taste for spring diets. Once the fish is cleaned, the sauce is made twice. First time pickled off. The pickle is then blown up to the yellow, the second is made, and the second is given to the fish, which is then available. After a second pickle, put in a cold place, or in a refrigerator, at any time. Cool taste, sour taste, fresh fish, delicious wine。

Recipe Recommendations

hairtail 500G
oil appropriate amount
salt appropriate amount
liquor appropriate amount
pepper appropriate amount
soy sauce appropriate amount
balsamic vinegar appropriate amount
white sugar appropriate amount
pepper appropriate amount
onion appropriate amount
Jiang appropriate amount

salty and fresh
other
several hours
ordinary

Steps for Cold immersed fish

Bring the fish clean。

Take the fish to the intestines, wash the head and cut it in the tub, and put onions。

White wine。

I'll put on some peppers。

The luminium is even and placed in a microwave box and placed in the freezer room for 10 hours。

The boilers are burning to 60 or 70 per cent hot, and the salted fish are blown into the boilers and made to dry up。

Salt, sugar, pepper in the bowl。

Add sauce and vinegar to the juice。

And pour the juice into the cold fish。

When the fish is evened, they are placed in a microwave box, covered and placed in a freezer for 12 hours。

Pickle, pick, pick。