Smoky fish
By VicentaLakin
The smoky fish is one of the most important foods in the Gangnam area. It is not smoked, but immersed in sugar vinegar after the soy sauce. My family's on Mount Anhui. It's probably influenced by the Shanghai neighbors. The smoke is mostly sweet and jealous, which is my favorite. I'm not afraid of your jokes, I went to the bath with my colleagues last month, where the smoked fish was delicious, and I ate a bowl, and it took me a week to get my stomach sick, and it seemed like I'd have to take it easy. I can't forget that. Mom and Dad did it in the past. It's almost New Year's。
Recipe Recommendations
- sweet and sour
- fried
- a day
- ordinary
Steps for Smoky fish
1
One of the blue fish heads is removed, its body is washed, its tail is washed, and it is cut to pieces。
2
Onions, ginger-cheese, prepare some peppers and little fragrances。
3
Put the fish in the clean tub。
4
Add onions, ginger, peppers, fragrances, old smokes, salt, sugar, wine, collide for 24 hours, and turn around once。
5
Smash it 24 hours, turn it around once。
6
Put the pickled fish in the mackerel, dry it, dry it。
7
Sufficient oil was poured into the pan to heat up to 70% and fed into the fish block in batches。
8
Each batch is about six minutes。
9
And some onion flowers and ginger mush。
10
And pour a little oil into the pot, and down into the onions, and a little fragrance of the ginger tail。
11
Then sugar, vinegar, water, a little salt。
12
Finally, the fried fish pieces were dropped, flatted and covered with a lid for three to four minutes, and the fire collected juice。
13
The sour, sweet smoked fish。Smoky fish Make Tips
If you prefer a stronger flavor, you can dry the fish chunks a bit more; they will be chewy after frying.