Jiangsu, Zhejiang and Shanghai smoked fish, my mother's favorite.
Last night at the market bought a grass carp, nine yuan a pound, the store slaughtered well, cut into 1.5 cm strips, green onion ginger, pepper, flower carving wine pickled overnight, a grass fruit, two star anise, cinnamon two, five plums, a handful of cumin, a handful of peppercorns, a number of ginger slices, add a large spoon of flower carving wine, a handful of rock sugar, a big spoon of vinegar, half a spoon of light soy sauce, a little dark soy sauce, a little oil consumption, add water to boil, cook for more than half an hour, let it cool. Fish pick off the green onion and ginger, stick dry water, 50% hot oil, slow fry the fish pieces, fry until the two sides are golden brown, open the high heat to increase the oil temperature, quickly re-fry the fish pieces, fish out and put them into the cool marinade, soak for two minutes, fish out the fish pieces.
The family version of the smoked fish recipe, sweet and sour, crispy skin, friends can try it!
