Spiced Smoked Fish

Name: Spiced Smoked Fish
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1280g Grass carp segment; Some Corn oil; The following is Spiced Juice; 30g Green onions; 15g ginger; 2g Five spice powder; 3g Cinnamon; 4g pepper; 3 pcs Aniseed; 3 slices Bay leaf; 4 tablespoons Very Fresh Soy Sauce; 1 tablespoon Braised Soy Sauce; 5 tablespoons Rice wine; 2 tablespoons Oyster sauce; 3 tablespoons Beijing rice vinegar; 20g Sugar; 45g crystal sugar; 10g salt; 600g Shimizu

by Flying swallows

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

For me who grew up in Baiyangdian, fish, shrimp and crab are my favorites. I love to eat whatever I do. It’s okay if I don’t eat meat for a month, but it’s not good if I don’t eat fish. My hometown’s practice is more traditional and big. It is most comfortable to eat fish stewed in a pot, served with rice or wowotou pancakes.

The diet has changed a lot in Wuhan for so many years, but this fish has always been a favorite. There are many ways to eat fish in Wuhan, such as glutinous rice fish, braised fish pieces, pickled fish, boiled fish, etc. This time I used grass carp to make smoked fish. Of course, this is not the way to eat it in Hubei. Jiangsu, Zhejiang and Shanghai are a favorite way. Shandong uses Spanish mackerel to make smoked fish. Each family has its own method, which is not authentic. , The family loves to eat is the best. "

Spiced Smoked Fish

1. Prepare all kinds of raw materials, let the fish seller slaughter the grass carp, wash and cut into 2 cm sections, cut from the spine, and then cut the rest of the marinade, the five-spice juice, except for the rice vinegar, salt, water and rock sugar, and the rest Put all together and stir well.

2. Put 5 grams of salt, 1 gram of five-spice powder, 15 grams of shredded ginger, and 20 grams of rice wine into the fish cubes, mix well, cover with plastic wrap and marinate for more than 30 minutes.

3. When marinating the fish, boil the five-spice sauce, put a little corn oil in the wok, and fry the various ingredients on a low fire.

4. Add the mixed five-spice juice, 1 piece of rock sugar, 600g of water, add 10g of salt after it is boiled, adjust the saltiness according to your own taste, cook for 5 minutes, turn off the heat, add 3 tablespoons of Beijing rice vinegar, stir well, and serve. Let cool and set aside. Do not remove the seasoning inside.

5. Dry the marinated fish with the wind, or use a kitchen paper towel to absorb the water to prevent the fish from bursting when frying.

6. Put the knife-marked corn oil in the pot and start heating.

7. Put the fish cubes in about 60% heat and start frying. Put the fish cubes in first, otherwise they will break, and don’t put too much, and they will stick together.

8. After setting the shape on one side, turn it over and fry it again until both sides are browned and firm, and then remove, and the rest of the fish pieces are fried.

9. Continue to heat the oil to about 70% hot, add the fish pieces and re-fry them and remove them. The meat will be firmer and more chewy after re-frying.

10. Soak it in the spiced juice while it is hot. When you put the fish in, you will hear the sound of thorns, and the spiced soup will slowly penetrate into the fish.

11. Soak the fish pieces for more than 30 minutes, then remove them and enjoy them.

12. Finished picture.

13. Finished picture.

14. Finished picture.

15. Finished picture.

16. Finished picture.

Tips:
1. When frying the fish, be sure to wipe or dry the water on the fish, otherwise the oil will splash when the fish is fried.
2. If you like to eat sweet, you can increase the amount of sugar. You can also add two dried chilies when cooking the spiced juice. The slightly spicy taste is also good.