Home-based smoked fish
By VicentaLakin
There are many kinds of smoked fish, and each tastes better. I like to eat smoked fish, so I do a little sharing with my family. What I'm presenting here is my latest approach, the sour and sweet type of salt。
Recipe Recommendations
- grass carp 1000g
- onion appropriate amount
- pepper 10g
- rock sugar 150g
- high-alcohol liquor 30ML
- edible oil 500G
- soy sauce 50ML
- salt 15g
- old vinegar 100ml
- Jiang appropriate amount
- garlic appropriate amount
- aniseed 10g
- sweet and sour
- fried
- several days
- ordinary
Steps for Home-based smoked fish
1
Fish go to the plaster, the internal organs, the water wash, the chops are spare。
2
fish sticks are placed in the basin, with onions of garlic (200 g total), peppers, ice cream, high white wine, salt, soy sauce, evenly mixed, sealed and placed in a freezer for 12 hours, one to two times during which the freezer is to mix it evenly。
3
After the pickle, wash the sauce from the fish bar surface with fresh water, so that the fish bar is red and uncoated. Another boiler pours into the edible oil, which is 40% hot, which goes round and round and round and round to gold, and then again when it's 50% hot, and when the fish is red。
4
Another pot is made of halogen. Hot pots of hot oil, onions of ginger and garlic, are put in peppers, sugar, sauce, salt, and boiled water at a rate that is consistent with the absence of fish bars. Seal it and put it back in the fridge for 12 hours。
5
After 24 hours of production, a plate of red-coloured, sweet, salty fish is ready。