Squidfish
By VicentaLakin
The mackerel is a traditional Chinese dish with a strong sense of local origin in the north of the lake. It's mainly fish, made of pickled, dried and burned. It has become a hobby for people in the north of the lake to eat “fish”。
Recipe Recommendations
- air-dried white fish a
- coriander the 2
- garlic sprouts the 2
- chopped pepper sauce 2 tablespoons
- oil 50ML
- pepper appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- salty and fresh
- fried
- several days
- senior
Steps for Squidfish
1
Choose three-and-a-half pounds of heavy fish, slaughter and clean, salt and salt for one night, marry warm water to wash the slime on the fish, and then hang it under the sun for one to two days。
2
Scratch the small pieces of tan and wash the spare。
3
Prepare garlic, peppers, peppers。
4
The boiler is boiled to 80% heat, and the fish is fried to two sides。
5
Save the bottom oil in the pot and put it in the ready ginger garlic, pepper sauce, peppers for fire。
6
I'm going to have to throw a few of the fried fish。
7
I put in raw smoke, sugar, cooking wine, and I'm going to make a few rounds。
8
I'm not sure if I'm going to be able to do that。
9
A delicious meal is done。Squidfish Make Tips
Fish are dry, too dry to bite. 2. The fish must be covered with a net when it is dry, so as not to attract flies。