Smoky fish
By VicentaLakin
Year's dinner, a very important meal in a year, more often for reunion. This spring is a special year for our sons and daughters to spend their New Year in their homes. We can't afford to eat our children's meals if they don't come home. The smoky fish is a new dish at our restaurant table these past few years. The whole family likes it. It's a lot better every spring than this year. It's more of a "blast fish" and "smoking fish" combination, which are improved foods, and it's all about good food without picking it up. Every year, it's a big bowl, and the girls don't even get enough. Once the smoky fish is ready, it's okay to keep it warm for two days, and it's good for cooking. The approach is not complex, but there are several key points to look at together。
Recipe Recommendations
- grass carp 3000 grams
- onion appropriate amount
- cooking wine 50 grams
- soy sauce 50 grams
- salt 15 grams
- Jiang appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- citronella appropriate amount
- Caokou, etc. appropriate amount
- maltose 200 grams
- rock sugar 120 grams
- water 500 grams
- soy sauce 20 grams
- oyster sauce 40 grams
Steps for Smoky fish
1
The smoked fish is better made of bluefish or grassfish, and it's not particularly demanding to fish, and the crabs are using grassfish today to buy fish so that the fish can be killed by the shop, and then the two fish meats can be cleaned, and the fish bones can be used for it, plus tofu toaster dishes. Fish cut into a centimeter of fish。
2
Fish pieces are placed in large basins, with onions of ginger, onions, wine, raw and salt grabs equally smelt for hours。
3
When we're having pickles, we can get the sauce ready, the spices added to the fresh water, and then boil in the fire for a few minutes。
4
Pick up the spices and add 200 grams of malt sugar, 120 grams of ice sugar, 60 grams of raw sugar, 20 grams of old smoke, 40 grams of platinum oil, boiled fire, boiled small fire for more than half an hour, so that the sauce can be boiled to a certain density and boiled in order to spread the water。
5
Cooked sauce to cool it off, cooled the fridge. It can be kept in a sealed freeze and then boiled and cooled. Use within a week is no problem。
6
When the fish is picked up, the surface moisture of the fish is sucked out of the kitchen paper towels or the kitchen towels, a step that cannot be saved, otherwise it is easy to boil。
7
It's hot in a pot, it's hot in a fish fryer, it's hotter, it's hot in a chopstick, it's hot in a chopstick, and there's a lot of bubbles around the chopstick, and if the next small piece of food reacts more strongly in the pan, that's what happens. The smoky pieces of fish are not powdered, can't blow too much at a time to keep them all together. If a small amount of fish is found to be in the oil pan, there is a slight sticky edge between the fish, which is ignored, and when it is blown up, it separates with chopsticks. Fish drops in the pot with a fire, turns into a patterned fire, and the fish explodes to the depth of the color change and drys out。
8
The previously prepared and completely cold sauce is ploughed on the fried fish, and the fragrance of the fish is ready. Tastes and tastes are particularly good。
9
If a lot of fish were blown up at a time, it would be easier to keep them alone, to fry them with a pan, to pour cold juice, to be very close to the smell of fresh fish, and to have a simple and convenient meal while serving at home。