Smoked Fish in The 1930s

Smoked Fish in The 1930s

1. Prepare ingredients.

2. Wash celery, carrots, onions, garlic, and parsley.

3. Break into the soymilk machine.

4. Filter out the residue.

5. Put sugar.

6. Add soy sauce to make a soup for pickled fish.

7. I used carp, washed and removed the fishy thread.

8. Remove the main thorn.

9. Cut the fish into sections.

10. The fish pieces are marinated in the soup for 2 hours.

11. Put light soy sauce, dark soy sauce, and balsamic vinegar in a bowl.

12. Add rock sugar.

13. Put it in a pot on a low fire and boil the water to evaporate, making it slightly sticky.

14. Pour out into the sauce.

15. Remove the marinated fish and drain.

16. Heat wide oil in a pan until 80% hot. Add the fish, turn off the heat and fry for 2 minutes.

17. Remove the oil control.

18. When the oil temperature rises, add the fish cubes again.

19. Fry the fish until golden brown and remove it.

20. While it is hot, quickly pour the fish pieces into the warm sauce.

21. Soak the fish pieces for 30 seconds before serving.

Tips:

1. The amount of sugar and soy sauce in the marinated fish soup is adjusted according to your own taste. I use less sugar and soy sauce than in the recipe.
2. Fill the pan with wide oil, add the marinated fish quickly, turn off the heat and soak for 2 minutes, I will remove the fish pieces and wait for the oil temperature to rise and then re-fry them in the pan. The original recipe did not explicitly require the fish to be fished out and re-fried.
3. Preparation of the sauce: The amount of rock sugar, dark soy sauce, light soy sauce, and balsamic vinegar in the original recipe is relatively large, and the amount can be reduced according to needs.