What differ with traditional red carbonado is, fish of cooked glutinous rice pounded into paste piece, outside crisp in tender. Because of shifting to an earlier date to have additionally souse passes, very tasty.
With makings
The practice of fish of cooked glutinous rice pounded into paste
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Grass carp goes first, cut small, put big bowl in, join salt, ginger, do chili, chinese prickly ash, cooking wine and vinegar, the souse after catching divide evenly 2 days of above
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what had bloated piscine piece is taken out, bloat makings and fish pare, piscine piece lay open is put in ventilated place, cool a long time appearance, purify fish piece water portion of the surface
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The fish of airing piece, leave boiler. A few oil, kang of small firebrand fish comes boiler goes out to reserve after two sides is golden. (kang approximates decoct)
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Enter the makings water of kipper boiler in, add a few vinegar and soy, add every bits of bit water, burn boil a fragrance
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Burn piscine cook again slightly 2.3 minutes, (among remember breaking up below) after that conflagration receives the boiler since dry juice
Small stick person
Souse when one-time a makings put sufficient, sequel need not flavor.