Su-style Five-spice Smoked Fish
by meggy dancing apple
Favorite
Difficulty
Easy
Time
30m
Serving
4
For smoked fish, choose fish with thick, fat, tender flesh and few spines. Because the grass carp on the market is good and cheap, I chose it.
A grass carp with a net weight of 2 catties and 6 taels, with head and tail removed. Fish head can be made into fish head tofu soup, fish tail can be eaten in braised sauce, leaving the middle section with less fleshy thorns, cut into about 2 cm thick slices, marinated with light soy sauce, soy sauce, salt, cooking wine, a little salt, and ginger slices Turn over a few times in the middle for about 3 hours to make it full of flavor. Use kitchen paper or hand cloth to wipe off the marinade around the marinated fish, put it in an 80% hot oil pan, and fry until golden. Re-fry all the fried fish pieces in the oil pan again, so that you can get burnt fish pieces.
When marinating fish, you can make the "smoked fish" juice. Soy sauce, soy sauce, salt, rock sugar, five-spice powder, black pepper powder, cooking wine, ginger slices, garlic slices, add appropriate amount of water to a low heat and boil for 5 minutes, then let cool before use. The specific amount of this seasoning depends on your preference. If you like darker colors, add more soy sauce; if you like sweet ones, add more rock sugar; if you want spicy ones, you can add a few more dried red peppers. But since you want to make five-scented, five-spice powder is still indispensable. There is no ready-made five-spice powder. You can boil the spices, such as Chinese pepper, star anise, cinnamon, bay leaf, and the ginger and garlic in the above ingredients.
Here is another tip for removing fishy grass carp. After removing the scales and internal organs of the grass carp, the black belly in the abdomen is removed, and the head is about one centimeter, cut with a knife, and then find a small white spot wrapped in red meat. This small white spot is often said to be "fishy line". ", after removing it, the fish no longer has such a heavy smell of soil. The specific method is: make a deep cut with a knife at the next centimeter of the head, and make a deep cut at a place about 10 centimeters up from the tail. Grab the head of the fishy thread first, then pat the fish with the back of a knife or hand, and grab the fishy thread while patting, so that it can be completely removed easily. There are two "fishy lines" for fish, remove the one on this side, and the method on the other side is the same.
A grass carp with a net weight of 2 catties and 6 taels, with head and tail removed. Fish head can be made into fish head tofu soup, fish tail can be eaten in braised sauce, leaving the middle section with less fleshy thorns, cut into about 2 cm thick slices, marinated with light soy sauce, soy sauce, salt, cooking wine, a little salt, and ginger slices Turn over a few times in the middle for about 3 hours to make it full of flavor. Use kitchen paper or hand cloth to wipe off the marinade around the marinated fish, put it in an 80% hot oil pan, and fry until golden. Re-fry all the fried fish pieces in the oil pan again, so that you can get burnt fish pieces.
When marinating fish, you can make the "smoked fish" juice. Soy sauce, soy sauce, salt, rock sugar, five-spice powder, black pepper powder, cooking wine, ginger slices, garlic slices, add appropriate amount of water to a low heat and boil for 5 minutes, then let cool before use. The specific amount of this seasoning depends on your preference. If you like darker colors, add more soy sauce; if you like sweet ones, add more rock sugar; if you want spicy ones, you can add a few more dried red peppers. But since you want to make five-scented, five-spice powder is still indispensable. There is no ready-made five-spice powder. You can boil the spices, such as Chinese pepper, star anise, cinnamon, bay leaf, and the ginger and garlic in the above ingredients.
Here is another tip for removing fishy grass carp. After removing the scales and internal organs of the grass carp, the black belly in the abdomen is removed, and the head is about one centimeter, cut with a knife, and then find a small white spot wrapped in red meat. This small white spot is often said to be "fishy line". ", after removing it, the fish no longer has such a heavy smell of soil. The specific method is: make a deep cut with a knife at the next centimeter of the head, and make a deep cut at a place about 10 centimeters up from the tail. Grab the head of the fishy thread first, then pat the fish with the back of a knife or hand, and grab the fishy thread while patting, so that it can be completely removed easily. There are two "fishy lines" for fish, remove the one on this side, and the method on the other side is the same.
