Smoked fish
By VicentaLakin
The food that Shanghaiers must eat in their New Year, freshly haled scavengers, and after a while is another taste, soft, and can be used overnight to burn the casserole。
Recipe Recommendations
- Herring middle section 1 block
- onion appropriate amount
- Jiang 1 block
- rock sugar 1 block
- soy sauce 1 scoop
- soy sauce 2 tablespoons
- cooking wine 1 scoop
- octagonal the 3
- geranyl 3 tablets
- dried chili in 1
- tangerine peel 2 blocks
- red dates the 3
- salty and sweet
- halogen
- half an hour
- simple
Steps for Smoked fish
1
Prepare the raw materials。
2
Blue fish wash, slice. Dry water。
3
The little fire in the oil pan slowly explodes。
4
It's gonna blow to the surface gold first。
5
In the pot is spices, onions, ginger, fragrance。
6
Plus a proper amount of fresh water, old, raw, ice cream, and a few minutes of fire。
7
Filter out the spices。
8
Blow the fish out again。
9
In the halogen juice for a few minutes。
10
Shanghai smoke is good。Smoked fish Make Tips
1. The heaviness of the blue fish in the middle is better served by smoke. When fish are blown, the fire is not high, the medium and small fire is slow to explode, and the pattern is reversed so that the fish are not easily broken. Three more blasts at a time, freezer. Just blow it up before you eat it。