smoked fish

2024-08-16 10:46:52 Cold dishes

Ingredients

It is not necessary to have all the following dry ingredients. It does not matter if one or two are missing, as long as there is no missing fish... < span class="material_right">..
Grass carp Appropriate amount
Oil Appropriate amount
Salt Appropriate amount
Ginger Appropriate amount
Onions Appropriate amount
Tangerine peel Appropriate amount
Cinnamon Appropriate amount
Dahurian Angelicae Appropriate amount
Ginger Appropriate amount
Cumin Appropriate amount
Lilac Appropriate amount
Fragrant leaves Appropriate amount
Anise Appropriate amount
Soy sauce Appropriate amount
Oyster sauce Appropriate amount
Conversion syrup (can be replaced with rock sugar and add a little bitVinegar) Appropriate amount

Steps

1. Because the head and tail are not needed for smoking fish, and there are few people in the family, I only use the tail for half a day.

2. Clean and cut into sections. You can clean it again with water to remove static blood. Then make it as tight as possible, Drain the water (otherwise the fish will fry when frying). Add appropriate amount of salt

3. Don’t put it too salty. Just the right amount~ It doesn’t matter if it’s a little lighter~ And marinate chopped green onion and shredded ginger for more than 3-4 hours. Usually I stay overnight.

4. After marinating the fish pieces, Prepare the spices and condiments for the marinade soup. The proportion of dry ingredients is as shown in the picture~ There is also one star anise and two fragrant leaves added later. We all know the conventional spices. No more pictures~

5. Wash the spices and add appropriate amount of water. The appropriate amount is just enough to just submerge the fish pieces when soaking them~ Add a spoonful of invert syrup No, it can be replaced with equal amounts of rock sugar and two drops of white vinegar. Don't use too much vinegar.

6. Add soy sauce and oyster sauceYou can also choose soy sauce that is thinner in color and taste. There is no salt in the soup, and it is completely seasoned with oyster sauce and soy sauce. After mixing, bring to a boil. Cool thoroughly and refrigerate.

7. Find a small pot. Add appropriate amount of oil~ The deeper one and the smaller one will save fuel. A small bowl of oil is enough. When the oil is hot and you can see green smoke coming out, add the fish pieces. Start frying fish~

8. The fish should be fried thoroughly. You can turn to medium-low heat and fry slowly. After frying, the fish will become soft after cooling. You can explode it again. Just like the color on the left in the picture.

9. Throw the fried fish directly into the soup from the oil pan. At this time you can feel the fish on your chopsticks, Trembling incessantly~ Throw it into the cool sauce and the sizzling sound will reach your ears~ It’s really wonderful~

10. 8. It can be fried and soaked in soup before eating. You can also put it in the soup and refrigerate it. Eat slowly as a cold dish~

11. It’s also great as a banquet dish. And it can be made in advance, No need to rush around at the last moment~

12. Taste of this dish: It should taste like a mixture of fresh, salty and sweet marinade. It shouldn’t have a strong soy sauce smell~ So soy sauce and oyster sauce is the key! Or you can substitute sweet southern soy sauce~