Fish
By VicentaLakin
it's been a good day, and it's called the white special price at the supermarket. it's very fat because it's seafish, no little pricks, and the sunfish drys very good. when you pick a fish, you try to ask master if he can help。
Recipe Recommendations
- Sheep head fish
- Lee Kum Kee seafood sauce 100g
- salt 30g
- sugar 2 teaspoons
- cooking wine 2 tablespoons
- salty and fresh
- pickled
- several days
- simple
Steps for Fish
1
The headfish is also called Baelley. Go head, slice, wash。
2
Each slice is cut into two blocks, then cut in the middle, without cutting. (crunching small pieces is easy to dry. I'm not sure
3
Two large spoons of wine plastered, pickled for 10 minutes and poured water。
4
Seafood sauce, salt and sugar。
5
Each piece of fish is evenly covered with sauce and the fridge is salted for 24 hours。
6
Put the rope on and hang it outside dry. (The temperature is now around 15 degrees Celsius at noon, and the sun is warm on the body and can be tanned directly under the sun. I'm not sure
7
Six days in the sun. (Hands squeeze harder, feel free.) I'm not sure
8
Sealed in a fresh bag, frozen in the fridge。