Fried Smoked Fish

Fried Smoked Fish

1. Let the fish seller chop a grass carp about a catty into small pieces and go home and wash it.

2. The fish pieces other than the fish head are marinated with proper amount of cooking wine, salt and seafood soy sauce (placed in the refrigerator freezer). During the period, turn it over to make both sides marinate. Before doing it the next day, take it out and dry it in a drain basin.

3. Put oil in the pot (the oil is 1/5 of the fish), prepare the lid (otherwise the oil will fry all over the sky and let you escape), open the middle 🔥, put the fish pieces, cover the lid, and let the fish slow Slowly fry for a fragrance, change it to a small 🔥 (it really doesn’t work, you can close 🔥), use the pot cover as a shield, keep it in front of you, use a wooden spatula to turn the fish all over, cover the pot, and continue to open 🔥, Fry the other side to get the flavor.

4. The fish put on the golden armor, which is very attractive. Turn off the fire and wait until the frying sound is gone. Open the lid and poke a chopstick into the thickest part of the fish. If it goes through easily, it means it is well cooked. Serve it on a platter, and it's delicious when eaten cold or hot.

Tips:

Be sure to prepare the lid in advance, the fear of being deep-fried will make you lose the fun of cooking.
Keep the fish head, you can make a fish head tofu soup.