Orange juice

By VicentaLakin

Orange juice
in addition to adding fruit elements, such as fresh orange juice, to the fumigation process, household smoky fish not only add to the fresh taste of the smoky fish, but also the abundance of vitaminsc allow for the neutralization and production of harmful substances during the cooking process, which greatly enhances its taste and nutritional value。

Recipe Recommendations

  • hairtail art. 2
  • navel orange half a
  • salt a little
  • cooking wine 2 tablespoons
  • onion appropriate amount
  • Jiang appropriate amount
  • pepper 1 tablespoon
  • spiced powder 1 teaspoon
  • pepper 1 teaspoon
  • liquor 3 tablespoons
  • soy sauce 1/2 teaspoon
  • soy sauce 2 tsp
  • balsamic vinegar 2 tablespoons
  • white sugar 2 tablespoons
  • qingshui 250ml
  • chicken essence a little

Steps for Orange juice

  • Make Orange juice step 0
    1
    (b) a section of about 10 cm that is purified with fish; salt, wine and onions made for more than 20 minutes
  • Make Orange juice step 1
    2
    (a) The peppers burst out of boiling water and soak with thick pepper water
  • Make Orange juice step 2
    3
    (a) Penthouse, pepper powder, white wine, wine, old smoke, raw smoke, vinegar and sugar are put together in a pot, with fresh water, and the fire is slowly boiled, with ginger onions and a few chickens and boiled again for about five minutes
  • Make Orange juice step 3
    4
    Add pepper water, boil it up again, turn it off。
  • Make Orange juice step 4
    5
    No, no, no, no
  • Make Orange juice step 5
    6
    (b) A boiler of oil, when the oil is burning to 60 or 70% heat, and a piece of fish, which is blown to the point where it is sorely yellow that it extracts asphalt
  • Make Orange juice step 6
    7
    Soak it while it's hot
  • Make Orange juice step 7
    8
    And when all of them are soaked, then the fish and the smoky juice are put into the pot again (I use two pots, which I do not use to rewind), and the fire gathers the juice, with many shakes and flips in the middle, so that the fish will be even; and taste, if it is not salty enough, a little salt can be added
  • Make Orange juice step 8
    9
    And half of them shall be gleaned when they gather
  • Make Orange juice step 9
    10
    The soup in the pot will be filled with orange juice
  • Make Orange juice step 10
    11
    Turn it over again and burn it off。

    • Orange juice Make Tips

    1. Use salt sparingly, as the fish has been marinated and the soy sauce in the smoking sauce is also salty. 2. Heavily colored dishes are a preference in my family. If you don't like it, omit the dark soy sauce; using only light soy sauce will result in a much lighter color, which looks prettier. 3. Using two pots is very convenient and saves the trouble of pouring back and forth. Besides, a foodie's house surely has more than one pot. 4. When reducing the sauce, try to flip the fish frequently to ensure it absorbs the flavor evenly, but of course, do not break it apart. 5. It is best to let the cooked fish cool completely before serving. This allows it to absorb the flavors and prevents it from becoming too soft and crumbly while hot. 6. It tastes even better after chilling

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