Smoky fish
By VicentaLakin
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Recipe Recommendations
- fish appropriate amount
- hairtail appropriate amount
- Spanish mackerel appropriate amount
- onion ginger appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- qingshui appropriate amount
- five-spice noodles appropriate amount
- white sugar appropriate amount
- salty fragrance
- steamed
- three-quarters of an hour
- simple
Steps for Smoky fish
1
Scratch, fin。
2
Scratch it and head it, cut it to about two centimetres thick。
3
All the materials in the table were boiled open and the fish were immersed in the soup for 12 hours, during which time they were bludgeoned by five to six。
4
Pick it up and get some water. No peppers。
5
The boiler was blown up and extracted。
6
There's a piece of fish in the plate, a piece of sugar and a piece of five fragrance。
7
Put it in the steam pan for 30 minutes。
8
The good smoked fish will be ready. 'Cause my family likes to eat heavy, so a little more sauce in the soup, it's gonna blow up deep. If you don't like it, you can put less soy sauce in the soup and more salt。