Shanghai
By VicentaLakin
Since Uncle Bo's tour circle moved from Guangdong to Shanghai with the star chase, and the taste of Zheisheng and Ben's food has become more sweet, and after a series of placards, it has been discovered that the taste of "Shanghai smoke" is also suitable for coastal people's preferences, a practice that is familiar to home styles, in addition to sweet mouths of oil and red sauce。
Recipe Recommendations
- grass carp art. 1
- Jiang 3 tablets
- onion 1 piece
- cinnamon 2 blocks
- octagonal the 4
- pepper 5 stars five
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- cooking wine 1 scoop
- honey 1 scoop
- rock sugar appropriate amount
- salt appropriate amount
- pepper appropriate amount
- starch appropriate amount
- salty and sweet
- fried
- several hours
- ordinary
Steps for Shanghai
1
strawfish washes clean, cuts 2 cm thick, places ginger chips, onions, wine, and rubs it with starch for about 2 hours。
2
A pan pours half a pot of fresh water with ginger chips, onions, eight horns, guacamole, peppers for about 15 minutes。
3
Continue to add raw, old, salt, pepper powder, ice cream to the pot, and when the amount of water is reduced to half the amount of honey continues to boil until the hotness of the soup is out。
4
The pot is cleaned, the oil is heating, and the oil is so hot that it's almost 8 years old that it's blown to brown with the pickled fish。
5
If you put a fried piece of fish in the sauce, you can go to the table for three to four hours。Shanghai Make Tips
The smoked fish is mainly produced in the areas of Jiangsu, Zhejiang and Shanghai, and can be traced back to Ming generation with a long history of documentation, gradually integrating with the boulders in the development process and gradually omitting the smoked fish to form the forms of cooking that are currently seen on the market. The fumigants, which are essential foods for the rest of the year in riverine areas, have a variety of effects, such as wetting, warm stomachs and livers, and wind。