Smoked Fish

Name: Smoked Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Yuhuang Oil Nourishing U Flavored Peanut Oil; 1 piece Fathead fish; Some salt; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 5 slices ginger; Some star anise; Some Cinnamon; Some pepper; Some Sugar; Some Vinegar

by Yuhuang Food

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The so-called "surplus every year", there must be a fish on the table for New Year's Eve dinner, braised, steamed or deep-fried, each family has its own way to make the most familiar taste.
In Jiangsu and Zhejiang, smoked fish is a must-have food for the local Chinese New Year. It is burnt on the outside and tender on the inside, fresh, sweet, slightly sour and full of flavor. Many people think that smoked fish is called smoked fish because of course it is smoked, which is not the case. "

Smoked Fish

1. After the body of the fish is scraped off the black film in the belly of the fish, washed, cut into small pieces of about 2 cm.

2. Add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, ginger slices, green onions and a little salt to the fish cubes, stir well and marinate for 15 minutes.

3. Put sugar, vinegar, dark soy sauce, light soy sauce, cooking wine, and a little salt in a bowl and mix well.

4. Sauce: a little salt/ 2 garlics/ 1 ginger/ 2 spring onions/ 1 millet pepper/ 1 teaspoon of white sugar and 1 tablespoon of balsamic vinegar/ 1 tablespoon of oil chili/ 1 tablespoon of sesame oil/ 1 soup of light soy sauce Spoon / a teaspoon of chicken essence. Pour clear water into the pot, add star anise and cinnamon to a boil, pour in the adjusted sauce, boil again, put the pepper in the pot and let cool for later use.

5. When the cooking oil is 50% hot, put the fish pieces into the pot. The fish is fragile. Don't turn it frequently. Remove the oil when deep-fried.

6. Boil the oil to 70% hot, then put the fish in the pan and fry it until golden brown and crispy.

7. After the fried fish is taken out, put it in the cooling sauce while it is hot and soak it overnight.

Tips:
The choice of fish-Generally, smoked fish use herring, black fish and so on. A whole fish, the head of the fish can be used to make soup, and the body of the fish can be used to make smoked fish.