Fusiliers 10 pounds

Accessories: 400g salt, 20g five-spice powder, 5g chili powder, 150g white wine, 50g soy sauce, 30g white sugar

Making Steps

Fusiliers are cut from the back, washed, and torn off the black membrane.

Split the fish from the back and then cut strips on the flesh with a knife to make it easy to taste and dry.

2. Put it on the balcony to dry in the sun to remove the surface water.

3. Add salt, five-spice powder and chili powder to the pan, and stir-fry over medium-low heat to brown and bring out the flavor.

4. white wine, soy sauce, sugar to make a sauce.

5. Apply seasoning sauce on the Fukushima fish.

6. Apply the pepper salt on the fish while it is still hot, massaging the whole body while applying.

7. All fish are processed and put into a container. Pour the rest of the seasoning sauce and pretzels on the top layer.

8. After ten hours or so have passed, turn it over, turning the top fish to the bottom, and marinate for another ten hours or so before hanging up to dry.

Marinated grass carp moderate amount of ginger a few slices of soy sauce moderate amount of homemade chopped pepper moderate amount of peanut oil a few

Practice

1. first marinated salmon, fish cut large pieces of fish, fish body cut out the slashes in order to better taste, each place is sprinkled with salt, coated evenly with your hands, the amount of salt control

2. coated with a good salt fish put in a pot and seal the plastic wrap refrigerator curing for 7 days.

3. marinated fish out, divided into packages into the refrigerator freezer, eat as you take ...

4. marinated fish, take out, cut into small pieces

5. put ginger, soy sauce moderate

6. add homemade chopped peppers, (because of the chopped peppers put in the garlic, so you can do without garlic) and then pour a little bit of Peanut oil

7. Steam over high heat for about 20 minutes and sprinkle with green onions

1. Rinse the preserved fish first, preferably soak it in water for 30 minutes to remove the salty taste.

2. Then take care of the remaining fish scales on top.

3. Cut some shredded ginger.

4. Spread a little shredded ginger on the bottom of the plate.

5. Put the walleye on it.

6. Then spread some more shredded ginger on the fish to deodorize it.

7. Followed by preparing green chopped pepper.

8. Add the right amount of sugar to neutralize it.

9. Then add the right amount of cooking oil.

10. Followed by a little vinegar to refresh and deodorize.

11. Mix them all well.

12. Then spread it flat on the fish.

13. Put it into the steamer.

14. Steam it for 15-20 minutes.

15. Steamed, you can serve and eat.