Five fragrances of seafish
By VicentaLakin
The taste of fish is beautiful, and many people like it, and it's red-hot, steamed, fried, fried, but not baked, and many enthusiasts make baked, and they like to buy ready-made pickles on the market. It's as delicious as they make it, and it tastes so good yesterday, and it tastes so good today. Fish temperature, odour, salt; liver, spleen, spleen, spleen, spa, liver, skin, gas, blood and beauty。
Recipe Recommendations
Steps for Five fragrances of seafish
1
After cutting off the intestines, the fish was washed and put in the water and some white wine。
2
Put some peppers in there for half an hour。
3
When you're done with dry water, put it in a big bowl。
4
Put in pickled sauce。
5
And put the pepper, the ginger and the onion。
6
One hour of collide, during which the fish can turn over。
7
Picked fish on a board with good tin paper and a pickle。
8
Pour the pickled pepper ginger onions on the fish, roast them in a preheated oven, bake them for 10 minutes, roll them out, brush them, bake them for 10 minutes。Five fragrances of seafish Make Tips
Ingredients: Ribbon fish
Ingredients: Baijiu (white liquor), Sichuan peppercorns, shredded ginger, shredded green onions
Marinade: Cooking wine, salt, sesame oil, Meiweixian soy sauce, light soy sauce, dark soy sauce, pepper powder, five-spice powder (or thirteen-spice powder), sugar
Baking: 200°C, middle rack, for 20 minutes
1. Do you need to remove the silver scales from the ribbon fish? I personally don't think it's necessary, as the scales are quite nutritious. But if you're worried about a fishy smell, you can remove them.
2. Soaking the fish in Baijiu and Sichuan peppercorn water at the beginning is also to remove the fishy smell.