Pickles, chops
By VicentaLakin
It's a great time for the Kawakawa people to pick up their meat, their fish and their ribs, and as I love the food from the North and the South, I'm very interested in the taste of the Kawakawa. And so, it's like, you know, it's like, you know, it's like..
Recipe Recommendations
- grass carp art. 1
- ribs 650 grams
- liquor 50 grams
- dried chili 60 grams
- pepper 40 grams
- octagonal 30 grams
- cinnamon 10 grams
- clove 5 grams
- coarse salt grain 20 grams
Steps for Pickles, chops
1
I bought fresh grass from the fish market to slaughter and clean up。
2
The ribs are also cleaned。
3
Dry peppers, as well as peppers, octopus, cinnamon and lilac, are to be crushed into granules。
4
Add crude salt particles to the iron pot。
5
And then we'll add fragrances like peppers。
6
Add pepper particles。
7
(c) Firing (when mixed spices such as peppers and peppers and their coarse salt grains are made yellow, they can turn the fire off the pickles and larvae bones)。
8
Liquor is painted with silicone and white wine is painted everywhere in the ribs to disinfect it。
9
The same is true of the white wine on the back of the grassfish (figure I)。
10
(figure II)。
11
In the right hand, the spices that are made of are evenly painted throughout the ribs。
12
Sprinkle the back of the ribs evenly (figure III)。
13
Filled with pickles in the open abdomen (figure IV)。
14
Pickles on fish backs (figure V)。
15
The top of the ribs is also covered with pickles (figure VI)。
16
Strawfish are loaded into large basins, and they are salted for three days with plastic covered with wires attached to toplines。
17
Similarly, pelvis coated with pickles are also placed in large basins, covered with plastics and tied to the top of the line and tied to the shade for three days。
18
Rewind every day (figure VII)。
19
Figure VIII。
20
After salting, both the fish and the larvae can be hanged dry (10-20 days)。
21
This is the fifth day of drying。