Home-style Smoked Fish

Name: Home-style Smoked Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g grass carp; Some Scallions; Some ginger; Some pepper; Some Aniseed; 50g Highly Liquor; 150g Sugar; 20g Cinnamon; 10g Dried red chili; 3g Tsaoko; 80g Soy sauce; 500g (actual consumption 30g) Cooking oil; 30g Cooking Wine; 5g salt; 2g Five spice powder

by blry2006

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Smoked fish is a traditional dish in Jiangsu and Zhejiang. Because of its unique taste, crisp taste, ruddy appearance and durability, it is well received by the majority of diners. To make smoked fish, you can use grass carp, carp, or other fish species, so the ingredients are vast and the popularity rate is high. "

Home-style Smoked Fish

1. Fresh grass carp, remove the scales, remove the internal organs, wash, and take the middle section of the fish (because the middle section of my fish is made of sauerkraut fish, so I use scraps for the smoked fish).

2. Fish heads, fish tails and other leftovers are cut into pieces with shallots, ginger slices, sugar, high white wine, soy sauce, five-spice powder, and Chinese pepper aniseed. Stir evenly and put them in the refrigerator for at least 12 hours.

3. Pour oil in a pan and saute the shallots and cut ginger slices. Add the pepper aniseed (not fried), cinnamon, dried chili, sugar, cooking wine, and salt to boil the smoked fish sauce. Then put it in the refrigerator for 6 hours.

4. Pour the oil in a pan, wait until the oil is 40% hot, add the marinated fish and fry it until the surface is golden brown and remove it. When the oil temperature rises to 70%, re-fry the fish pieces to make them deep-fried, so that the fish pieces will be soaked in the marinade to fill the marinade.