Smoky fish
By VicentaLakin
This dish is delicious for breakfast. The first day can be put in the fridge, with room temperature set up 10 minutes in the morning, with rice congee or buns that are particularly delicious. It's easy to do it, with only one fish-drying link, and newers can try not to fry fish and shoot a starch。
Recipe Recommendations
Steps for Smoky fish
1
Raw materials。
2
Fish cut or as graph cut. A tea spoon with two teas and a tea spoon with half a spoon for four hours。
3
Put two spoons of oil in the pot, put in eight horns, cinnamon leaves, little flaming incense, put in ginger chips, spices, onions, fried incense。
4
Smoke, smoke, ice cream, yellow wine, open half a bowl. Cray oil, with proper salt, boils the fire again for three minutes. Put half a spoon of white wine on fire. Put the dryer back up。
5
Fish pieces wipe the water and impurities from the outside with kitchen paper and dry the drying。
6
Put it in a boiler。
7
In the juice, the heat and cold are immediately exposed to immersion。
8
You can eat it for about four hours. When it's hot, you put a sealed box in the fridge。Smoky fish Make Tips
1. Do not flip the fish immediately after placing it in the pan; gently shake the pan to let the fish move on its own, then flip it over. If you are not confident in frying fresh fish directly, it is recommended to coat it with dry starch first.
2. The fish must be fried until it is very dry, with no white meat visible, and the surface is dark brown. This ensures a crispy and fluffy texture.
3. After cooking, let it soak for more than two hours; this allows the meat to absorb the broth and become tender.
4. This method works for any type of fish, such as ribbonfish, small grass carp, yellow croaker, etc.