Hunan flavor: homemade baked fish

Hunan flavor: homemade baked fish

Introduction:

"It's a delicate job to cook fish by fire. It's a slow job. Only when the fire is up, can the fish be as complete as ever, not stained, not rotten, not burnt, not withered, and a golden bowl."

Production steps:

Step 1: squeeze the internal organs of the small fish, wash and drain.

Step 2: add salt and cooking wine, mix well and marinate for 1 hour.

Step 3: put the pot on the fire, evenly moisten the pot with oil brush, put into the fish stand one by one, and put it flat.

Step 4: bake the fish slowly over low heat until the bottom is golden. Turn the fish one by one and bake until both sides are golden.

Materials required:

Small fish: 1000g

Edible oil: a little

Salt: 4 g

Cooking wine: 2 teaspoons

Note: 1. Fire baked fish is the fish processed by fine fire baking. It's not like stiff dry fish or salted salted fish. It's baked half dry and half wet, yellow outside and fresh inside, which combines the freshness of live fish, the freshness of dry fish and the taste of salted fish. 2. Fire baked fish can not be used crucian carp, carp, because the fish and thorn, no head.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original