Smoked Fish

Name: Smoked Fish
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g grass carp; 8 tbsp Salad oil; 2 teaspoons salt; 3g Chicken Essence; 10g Soft white sugar; 2 teaspoons Soy sauce; 2 teaspoons Cooking Wine; Some Shallots; Some ginger; Some Bay leaf

by White~Mist (from Tencent.)

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

The smoked fish tastes salty and fresh, the juice is thick, and the fish meat is fresh and sweet; mainly produced in Zhejiang, Jiangsu and Shanghai, it is an essential food for our New Year here. Make the remaining broth from the smoked fish. You can make the soup underneath. Put a piece of smoked fish on it, which is a bowl of smoked fish noodles.

Smoked Fish

1. Wash and drain the fish, cut it into two large pieces from the back, and then cut directly into eight diagonal slices

2. Add wine, salt, ginger, green onions and mix well, then put the fish fillets in the marinade for about 4 hours (turn up and down twice to taste evenly)

3. Put light soy sauce, dark soy sauce, and cooking wine in the pot and heat until boiling

4. Add appropriate amount of water, salt, sugar, chicken essence, bay leaves, shallots, and ginger to boil over medium heat, turn on the lowest heat

5. Heat the oil and put the fish fillets in the pot

6. Fry the golden on one side for the other side (about 3 minutes per batch)

7. Immediately put the fried fish into a pan heated on a low fire, and stir once in the middle. When the second batch of fish is fried, the first batch of fish fillets soaked in the juice can be picked out and placed on the plate, and the second batch of fish can be added to the plate. Batch the fish fillets until they are all fried