Description:The style of cooking is classified: Guangdong Cuisine | Seafood | Suit the taste of both old and young Taste: Salty Make the degree of difficulty : Chef (advanced ) Make time: 30 minutes The materials: Eight fresh claws fish of ice ( The octopus) Cl... Tea smokes eight claw fish

• The style of cooking is classified: Guangdong Cuisine | Seafood | Suit the taste of both old and young
• Taste: Salty
• Make the degree of difficulty : Chef (advanced )
• Make time: 30 minutes

• The materials: Eight fresh claws fish of ice ( The octopus) Clean with the salt solution
• Condiment : Always smoke 2 spoons, grow and smoke 2 spoons, 2 spoons of cooking wine, a spoon of Chinese prickly ash powder, the end that the ginger is cut
• Tea smokes eight claw fish Method:
• 1.Always smoke 2 spoons, grow and smoke 2 spoons , 2 spoons of cooking wine, a spoon of Chinese prickly ash powder, the end that the ginger is cut. Fetch deep one of one, put eight claw fish in , water and salt the material down .
  
  Salt down and for two or three hours, press the heavy object above, let the fish fully dip in the dip. I have pressed a plate, a small pan is put above , hold water in the pan.
  
  2.The candy , tea , rice are each a small bowl, a spoon of Chinese prickly ash. Fetch a pan that can cover the tight cover , it had better be a bit bigger . Complete the aluminium foil in the pan, spread on the aluminium foil after mixing the smoked material , several chopsticks on the shelf (if have small roast shelves , can withstand high and a little convenient, fish can glue anything of reaching).
  3.Covering the pot cover properly, the fire heats for 5-10 minutes, there is dense smoke and have tea and fragrant taste to float out in the pan to wait for, can begin to be smoked . The fish puts into pan, adds a cover at once, heats for 15 minutes with medium and small fire, wait for the smoke to disperse and uncap after stopping working . After closing the fire in this photo, the smoke almost disperses. Insert out eight claw fish, fry the fragrant sesame on spreading, finish.
• Note: