Smoked fish

Smoked fish

Introduction:

"It's a famous dish from Jiangsu and Zhejiang. It's delicious. It's suitable for cold food. You can make more every time, refrigerate it in the refrigerator and eat it slowly. [smoked fish] literally, it's easy for people to think that it's made from smoke. In fact, the manufacturing technology has nothing to do with smoke. As for why I don't know, if any sister knows why this fish made without smoke is called [smoked fish], you might as well tell me about it. "

Production steps:

Materials required:

Grass carp: 600g (middle)

Yellow rice wine: 1 tablespoon

Soy sauce: 4 tablespoons

Sugar: 2 tablespoons

Five spice powder: 1 / 2 teaspoon

Vegetable oil: 500g (actual consumption about 50g)

Water: 1 cup

matters needing attention:

Production difficulty: ordinary

Process: simmer

Production time: one hour

Taste: salty and sweet