Smoked fish is a traditional dish in Jiangsu and Zhejiang. With its unique taste, crisp texture, rosy appearance and shelf-resistant characteristics, it is well received by the majority of diners. Smoked fish can be used, you can also use other fish varieties, so the raw materials are vast, and the popularity rate is high.
Homemade version of smoked fish ingredients
Ingredients: (500g) green onion, ginger (50g) peppercorns, large ingredients (50g) high liquor (50g) sugar (150g) cinnamon (20g) dry red (10g) grass and fruit (3g) accessories (80g) edible oil (500g actual consumption 30g) cooking wine (30g) salt (5g) five-spice powder (2g)
Kitchenware: Wok classification seafood salty sweet fried half an hour of ordinary difficulty
To prepare the home-cooked version of smoked fish:
1. Fresh, scaled, opened to remove the internal organs, washed, take the middle of the fish (because the middle part of my fish is made of sauerkraut fish, so I use scraps to make smoked fish).
2., and other scraps cut into pieces with green onion, ginger slices, sugar, high liquor, five spice powder, peppercorns stir evenly and refrigerate in the refrigerator for at least 12 hours.
3. Sit in the pot and pour oil and heat the chives into slices of ginger, add the peppercorns (can not be fried paste), cinnamon, dried, sugar, cooking wine, salt and simmer the smoked juice. Then put in the refrigerator and refrigerate for 6 hours.
4. Sit in the pan and pour the oil, let the oil temperature be 40% hot, add the marinated fish pieces and fry until the surface is golden brown. When the oil temperature rises to 70% hot re-frying the fish pieces, let them fry thoroughly, so that the fish pieces are soaked in the marinade to absorb the marinade.
5. Soak the fried fish cubes for at least six hours.
6. Plate, serve, and eat!