Golden Spicy Smoked Fish

Name: Golden Spicy Smoked Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000k grass carp; a little salt; A tablespoon Oyster sauce; a little Soy sauce; 20k Pepper Star Anise; 40k Dried chili noodles; 20k Scallions; 15K ginger; 2 tablespoons Korean Hot Sauce

by Weiyang flowers bloom

4.7 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Smoked fish is not smoked. I don't know why it's called smoked fish. As long as it tastes good. I learned this dish from a Shanghai friend, and the process is the same as that of Shanghai cuisine. I changed it to spicy soup and added Korean chili sauce, and the taste changed drastically. Suitable for the taste of Shaanxi people. "

Ingredients

1000k Grass Carp
a little Salt
A tablespoon Oyster Sauce
a little Soy Sauce
20k Pepper Star Anise
40k Dried Chili Noodles
20k Scallions
15K Ginger
2 tablespoons Korean Hot Sauce

Golden Spicy Smoked Fish

1. First, control the water on the fish, chop it into horseshoe-shaped sections, and sprinkle a little salt and cooking wine. Marinate for 30 minutes.

2. To adjust the soup, I added Korean hot sauce to the soup, which is good in color but too salty. Put all the ingredients into the milk pot and boil with water.

3. The fried fish must be deep-fried into golden brown and charred.

4. Put the fried fish pieces in the boiled soup, soak them, wait until the fish in the pot is fried, put them in the soup, and then take out the fish in the soup. The time is just right. Don’t soak for a long time, it won’t burn and crisp

5. Look at the golden color, the taste is spicy and delicious, and it is a good tea for accompaniment.

Tips:
The fish should be deep-fried and golden brown and crispy, just adjust the soup to your favorite taste. The sweet and sour ones are also delicious. Can't soak in the soup for a long time, it becomes weak. Affect the taste.