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The signature dish to be shared with you today is called old Shanghai smoked fish, which is a very common dish in Shanghai, and there are countless foodies who love to eat it, so when it is done well, it has become the signature dish of many stores.
Shanghai cuisine, habitually called "Ben Bang cuisine", is developed from ordinary farmhouse food, of which the Ben Gang smoked fish is one of the representatives, the meat is firm, the color is attractive, is the favorite of many people! Today, I have sorted out a more delicious method of magic for everyone, let's take a look!
This gang smoked fish is one of the signature dishes in many restaurants! Belongs to the hot dish cold, smoked fish on the table is not only beautifully plated, the most important thing is bright color, the meat is tight and not hard, the outside is crisp and tender, the sauce is fragrant, it will not be too sweet, the portion is enough, let people eat a piece and want a piece, it is very worth trying.
In fact, Shanghai smoked fish is not really smoked fish, because there is no smoking process and process, but because of the similar appearance and color, people call it smoked fish. Shanghai smoked fish is not smoked, but fried, is the fried fish pieces dipped into the marinade to taste. Smoked fish is rich in flavor. The salty aroma is fresh and sweet, the fish meat has a dry aroma and strength, and it makes people's teeth and cheeks leave a long aftertaste, which is a delicious dish that is suitable for serving wine and eating.
Below, we will talk about the detailed preparation of this smoked fish:
Old Shanghai smoked fish (signature dish):
Ingredients: 2 grass carp, remove the internal organs and wash, change the knife to a finger and a half wide strips to rinse for 10 minutes, 70% of the oil temperature first fried until golden brown and ready to use.
Smoked fish sauce seasoning:
(1) 1150 grams of water, 2 kg of rock sugar, 6 pieces of fragrant leaves, 6 star anise, 4 pieces of cinnamon, 4 dried chili peppers, 180 grams of red yeast rice, 12 pieces of plum (nine systems), 20 grams of seasoning powder.
(2) 300 grams of concentrated orange juice, 300 grams of hoisin sauce, 300 grams of tomato sauce (Knorr), 400 grams of southern milk sauce, 250 grams of balsamic vinegar. (3) 1100 grams of light soy sauce, 7 pairs of balsamic vinegar.
Production Process:
Take the stainless steel bucket into the pad net and simmer it on a low heat, keep stirring it, prevent the paste from boiling to about eight pounds, and grasp it.
Cooking process:
(1) Take a portion of fried fish, re-fry it, pour 3 smoked fish juice, mix well (the juice can be heated or not heated)
(2) You can also take a portion of smoked fish juice, put it in the pot and heat it, and add the re-fried fish to turn it evenly
Note: This dish is best served with hot sauce hot fish for best taste.
Taste: crispy, sweet and sour, with a slight aftertaste.
Remarks: The seasoning powder shown in the article is homemade by our store, interested friends can click on the following link: two kinds of catering universal seasoning powder production, you can see.
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