The '30s smoked fish
By VicentaLakin
The traditional practice is to make fresh fish pieces first, then put ice sugar in the pot and fresh water, dry them and make them fresh. The improved practice is impregnated and full of fish. Screech, screech. Taste it, it's reminiscent. The menu is chosen by the Chinese chef。
Recipe Recommendations
- salty and sweet
- smoked
- several hours
- ordinary
Steps for The '30s smoked fish
1
Cooking。
2
Celery, carrots, onions, garlic and fragrances are stolen。
3
Breaking the soy machine。
4
Filter out the residue。
5
Put on sugar。
6
Put sauce on the soup for pickles。
7
I'm using carp to wash and take out the string。
8
Remove the main thorn。
9
Cut the fish。
10
Fish pieces are put in soup pickles for two hours。
11
Scrambling, scrambling, vinegar in a bowl。
12
Put it in ice sugar。
13
Into a small fire to evaporate, slightly visceral。
14
Pour out the juice。
15
Picked fish out, dried。
16
The boiler boils to 80% heat. Down into the fish, off the fire for two minutes。
17
Pull out the controlled oil。
18
When the temperature rises, it drops again。
19
Fish chips were blown to gold。
20
When it's hot, it pours fish into hot water。
21
Fish will be immersed in 30 seconds。The '30s smoked fish Make Tips
The amount of white sugar and sauce in pickled soup is adjusted to its own taste, and I use less sugar and sauce than in the recipe. 2- The boiler goes into the broad oil, the fish goes down to the pickled fish fast, and the fire immerses for two minutes. I'm going to take the fish out and wait for the oil to get warmed up and rebuffed. The original recipe does not explicitly require fish to be taken out and then blown up. 3 Juicy: The original recipe contains a large amount of glucose, old, raw, vinegar, which can be reduced on its own as needed。