Smoky fish
By VicentaLakin
For me growing up in the white ocean, fish-crabs are my favorites. They eat anything. They don't eat meat for a month, they don't eat fish. It's more traditional in my home, and it's more comfortable to eat a big pot of fish with rice or a big pie. In Wuhan, the diet has changed considerably, except for the fish, which eats a variety of foods, fish, fish, sourfish, fish boiled, and so on. This time, we've made smoke fish from grassfish. This is certainly not the way to eat on the north side of the lake. On the other side of the river, it is the preferred way to eat fish in Shandong, where each family has its own practices。
Recipe Recommendations
- grass carp section
- corn oil appropriate amount
- five-spice juice
- green onions 30 grams
- ginger 15 grams
- spiced powder 2 grams
- cinnamon 3 grams
- pepper 4 grams
- aniseed of 3
- geranyl 3 tablets
- Weijixian soy sauce 4 tablespoons
- braised soy sauce 1 scoop
- yellow wine 5 scoops
- oyster sauce 2 tablespoons
- Beijing rice vinegar 3 scoops
- white sugar 20 grams
- rock sugar 45 grams
- salt 10 grams
- qingshui 600 grams
Steps for Smoky fish
1
The herbs are ready to be slaughtered by fish sellers, washed and cut to two centimetres, cut out from the spine, and the rest of the pickles, five cuisine for vinegar, salt, water and ice sugar are mixed。
2
Five grams of salt, one gram of chalk, 15 grams of ginger silk and 20 grams of yellow wine mixed to cover membrane pickles for more than 30 minutes。
3
Pickles are used to make five cuisine, a little corn oil in the frying pan, and a little fire is used to make spices of various ingredients。
4
It's a fine-tuned fragrance, a piece of ice cream, 600 grams of water, 10 grams of salt when it's open, it's adjusted to its own taste, it's boiled for five minutes, it's burned in three spoons of Beijing rice vinegar, it's cool, and it's out of it。
5
The salted fish dry with the wind or dry with the kitchen paper towels to prevent the frying of the pot。
6
It's starting to heat up。
7
Sixty percent of the heat starts to blow up, and the fish is put in there without moving, or it will break, and not too much, and it will stick together。
8
The shape of one side is then turned and blown up until the yellow side is hard enough and the rest of the fish is blown up。
9
The oil will continue to heat up to about 70% heat, and will be recovered from the refunct, which will make the flesh more compact and chew more chewing。
10
You'll hear the sound of stinging while it's hot and immersed in the crumbs. The crumbs slowly penetrate into the crumbs。
11
Fish will be immersed for more than 30 minutes。
12
The finished chart。
13
The finished chart。
14
The finished chart。
15
The finished chart。
16
The finished chart。Smoky fish Make Tips
1. Fish must be dried or dried up when they are fried, or sprayed when they are not. 2. Sweets can increase the amount of sugar, and dry peppers when they are made with five perfumes。