Smoky fish
By VicentaLakin
Recipe Recommendations
- Spanish mackerel appropriate amount
- onion ginger appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- water appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
- salty and fresh
- smoked
- several hours
- ordinary
Steps for Smoky fish
1
Preparation materials
2
It's frozen. It's a little warmer, and it's cut thin
3
With a proper amount of wine and raw smoke, onion ginger pickle is limited to 30 minutes
4
Pumping, sugar, vinegar and salt, adding the appropriate amount of water to the sauce, and boiling eight horns, pepper and sauce together in the pot
5
The boiled sauce will be cold, and the salted mackerel will be purified with paper in the kitchen
6
Oil in the pot, and when it's 70% hot, it'll be in the fish
7
As the meat tightens, the little butter comes out
8
Dry the water in the oil and blow it up again when there's no sound
9
It's dry to the surface
10
I'll eat it in at least an hour while it's hotSmoky fish Make Tips
1. Thinly sliced fish absorbs flavor easily. It is best to freeze it solid, then slightly thaw it and slice it with a sharp knife.
2. Do not break the fish apart when frying; remember to flip it carefully.
3. Season the sauce according to your own taste; if you prefer a slightly sweet taste, add more sugar, otherwise, add less.
4. Submerge the fried fish in the sauce while it is still hot to allow it to fully absorb the flavor. Remove and serve once it has marinated; the flavor is best when eaten cold!