Shanghai Smoked Fish Home Improvement Edition
1.
Herring wash
2.
Cut into slices about 1.5 cm thick
3.
Prepare rice wine, shallots and ginger
4.
Mix all the seasonings with the fish cubes and marinate for 20 minutes, then pick up
5.
Prepare (June braised soy sauce, original soy sauce, oyster sauce) rock sugar and star anise
6.
While marinating the fish, add 1000 ml of water to the pot, pour in the braised soy sauce and the original soy sauce, oyster sauce, rock sugar, star anise
7.
After the high fire is boiled, turn to medium heat until the rock sugar melts and then turn off the heat for later use
8.
Pour oil into the pot, heat the oil for 7 minutes, and fry the fish pieces in batches
9.
Fry until the surface is slightly yellow and pick up until all fried
10.
Put the oil in the pot again when the temperature of the oil is very hot
11.
Fry until the surface of the fish is golden and pick up
12.
Immediately soak in the marinade and wait for 15 minutes before picking up
Tips:
1. The fish pieces should not be cut too thin, otherwise the taste will become dry
2. The oil temperature should be controlled well during the frying process, and the oil temperature should be turned to medium heat
3. When preparing the marinade, you can adjust the taste while trying. We like sweetness, and the salty ones can reduce the amount of rock sugar
4. It must be picked up in the oil pan and immediately soaked in the marinade to be more delicious
