Su-style Smoked Fish
1.
Remove the head and tail of the grass carp. After washing, tear off the black film in the belly of the fish, wipe off the water with a kitchen paper towel, and cut into pieces of about 1 cm.
2.
Add 1 tablespoon of salt, 1 tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, 3 tablespoons of cooking wine, 4 slices of ginger, a small amount of five-spice powder and mix well. Marinate for 3 hours. You can flip twice in the middle to add more flavor.
3.
Prepare the marinade: add a little bit of water to half a bottle of cooking wine, add 2 large pieces of rock sugar to boil, add chopped green onion, ginger, star anise, cinnamon and 6 tablespoons of light soy sauce to boil, simmer for 10 minutes and let cool.
4.
Take out the marinated fish and wipe off the moisture with a kitchen paper towel.
5.
Put the oil in the wok, make it wider, add the fish pieces to fry after the oil is hot, over a medium-to-low heat.
6.
Don't worry, explode slowly, it will explode completely.
7.
Take it out after deep-fried.
8.
Put the fried fish pieces into the prepared marinade immediately, soak them to taste, and then eat.
9.
The cooked smoked fish can be used as a cold dish to go with wine, or it can be served with white porridge.
10.
Of course, fried fish noodles is also a very good choice. Put a few spoonfuls of marinade for soaking the smoked fish in a bowl, add some boiling water, add a little salt to taste, add the cooked noodles, and sprinkle with chopped green onion to finish.
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