Smoky fish
By VicentaLakin
It's an indispensable meal at the Spring Festival table. Easy to do. Put some more in the fridge at a time, take whatever you want, get cooler. It's a nice drink。
Recipe Recommendations
- Spanish mackerel art. 1
- cooking wine 1 tablespoon
- soy sauce 3 tablespoons
- onion v. 1
- Jiang 1 block
- pepper 1 tsp
- octagonal one
- geranyl 2 tablets
- dried chili of 2
- soy sauce 1 tablespoon
- white sugar 1 tablespoon
- spiced powder appropriate amount
- oil appropriate amount
- liquor 1 tsp
- salt appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for Smoky fish
1
The catfish head to the gut, cut into pieces. Cutting thin is better, but it's easy to break, so it can be put in a soft freeze overnight, and it can be easily sliced. In addition to salt, wine, a large spoon of raw smoke and onions of ginger in the fridge for one day。
2
The salted mackerel uses oil-sniffed paper to absorb surface moisture and the small fire is made of gold。
3
The oil temperature in the pan was elevated and the fish infested into deep gold red。
4
In the clean pot, onions of ginger chips, peppers of eight horns of vanilla and raw old sugar salt are added for five minutes。
5
Join the fried fish and white wine and turn the fire to boil the soup。
6
I'll just put on a five-caramage。Smoky fish Make Tips
The pickles and the fried fish have to be slightly flipped and the mackerel is fragile。