Smoked fish
By VicentaLakin
The so-called “over-the-year” table for the year's dinner must have one fish, red burning, steaming or frying, and each family has its own practice of making the most familiar taste. In the Zhejiang area, the smoked fish, which is the local food necessary for the rest of the year, tastes like so much fresh, sweet and sour. And many people think it's smoked out of smoke. That's not true。
- salty fragrance
- fried
- three-quarters of an hour
- ordinary
Steps for Smoked fish
1
once the black membrane in the abdomen has been washed, the fish are cut into small pieces around 2 cm。
2
A spoon of wine is added to the fish, a spoon of raw smoke, ginger chips, onions and a little bit of salt is evened and rinsed for 15 minutes。
3
Put sugar, vinegar, old, raw, wine, a little salt in the bowl, evenly mixed。
4
Dilling sauce: A little salt/garlice 2 / ginger 1 / onion 2 / small rice pepper 1 / small spoon of sugar a spoon of vinegar / hot pepper 1 spoon/fruit a spoon of perfume a spoon / small spoon of chicken. The water is poured into the pot, with eight cents of cinnamon, boiled with cinnamon, boiled with fine sauce, then boiled again, and poured into the pot with pepper and cooled。
5
When oil is burned as high as 50% of the heat, fish pieces are placed in the pan, and fish meat is fragile without frequent flipping, and asphalt is extracted when the soak is blown。
6
The oil goes up to 70% hot, and the fish is blown into the pot and blown to the golden coleslaw。
7
Once the fish is made, it's best to soak in the cold sauce。Smoked fish Make Tips
Fish selection - usually smoked fish for blue fish, black fish, etc. A whole fish, fish head for soup, fish body for smoke。