Name: #八珍盛宴# The Vanguard of The Spring Festival Banquet--the Secret Sauce and Five-spice Smoked Fish that is So Crispy that You Can't Let Go
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece grass carp; 1/2 bowl Soy sauce; 1 Cinnamon; 3 pcs Dried chili; 4 pcs star anise; 2 pcs crystal sugar; 1 piece ginger; 3 slices Bay leaf; 1 branch Shallots; 2 tablespoons salt; 2 tablespoons Cooking Wine; 3 tablespoons Thirteen incense; 1 tablespoon Oyster sauce; 5 tablespoons oil

#八珍盛宴# The Vanguard of The Spring Festival Banquet--the Secret Sauce and Five-spice Smoked Fish that is So Crispy that You Can't Let Go

by GODOFMERCY

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Smoked fish is a Shanghai local dish. It is mostly cold dishes in Shanghai. As the father of a northerner, he is also handy when he starts to smoke fish. My father transferred his job from the frontline of the Korean War to Resist U.S. Aid and Aid Korea to the Anshan Iron and Steel Plant. Here, buddies from all over the world, under the same roof, are people who love wine. The father who has been tempered by "alcohol" summed up the essence of drinking. The best pleasure of drinking is to be drunk, like seeing flowers in the mist and wanting to go with the wind. The best state is from slight intoxication to intoxication. While drinking with friends, the drink is hearty, brotherly, and sincere. Drinking is naturally inseparable from food. This smoked fish was taught to him by the Shanghai buddy in the same bedroom. Shanghai smoked fish actually does not have a smoked technology and process. It is called smoked fish because of its similar appearance and shape. Dad loves hot smoked fish, because the taste of freshly baked fish is even better. Food knows no boundaries. You don’t understand the world of food. Dad makes smoked fish every Chinese New Year. Usually it will be the vanguard of the family's Spring Festival banquet. The fish pieces are marinated for more than three hours with a secret recipe. The fish is soft and tender. After two times of frying, the fish bones become very crispy. The smell of fish drifted from the kitchen to my nose! It's scented~ After you take it out, quickly put the fried and hot fish pieces into the boiled juice, you will hear a pleasant "crack" sound, fried until the dried fish pieces are like sponges and thirsty Inhale the five-spice sauce in an instant, and the delicious smoked fish is ready. It is no exaggeration to use a bite to burst the fresh juice while it is hot in your mouth, and the juice will come out without having to sip the tongue gently. The meat is fine and tender, the fish bones are crispy but not hard, the outside is crispy and the inside is tender and the sauce is rich, not too sweet, and has a distinctive and outstanding taste; it stands out with its uniqueness and is mouth-watering. In an instant I felt my stomach began to growl, and it was so gluttonous... it was really fragrant, crispy, and delicious! It's so memorable, and the rhythm of thinking about a piece after eating a piece~ Originally created by GODOFMERCY. This article is originally based on my real experience; the content is for reference only and is purely a personal hobby. If you don’t like it, don’t spray it. If you need to solve a specific problem [especially in the fields of law, medicine, etc.] I suggest you consult professionals in related fields in detail

#八珍盛宴# The Vanguard of The Spring Festival Banquet--the Secret Sauce and Five-spice Smoked Fish that is So Crispy that You Can't Let Go

1. Buy the most common grass carp. Grass carp has a lot of meat. Choose larger grass carp. Small fish and big fish bones are the same. Of course, choose big fish.

#八珍盛宴# The Vanguard of The Spring Festival Banquet--the Secret Sauce and Five-spice Smoked Fish that is So Crispy that You Can't Let Go recipe

2. Cut off the fish head first, cut from the position where the fish head is cut, and cut along the cut position of the fish spine.

3. Close the fish bone slices and cut the fish meat into finger-and-a-half wide fish strips; put 2 teaspoons of salt, green onion, ginger, and 2 tablespoons of cooking wine into the fish pieces and grab the taste

4. Marinate in the refrigerator

5. The next most important thing is the secret five-spice smoked fish juice. Prepare cinnamon, star anise, dried chili, rock sugar [white sugar], ginger, bay leaves, and shallots.

6. Pour 2 bowls of boiling water into the pot. Pour into a small half bowl of light soy sauce. Old soy coloring

7. 2 large rock candy. 3 tablespoons of thirteen incense

8. Put all accessories in

9. Add shallots. A bowl of Huadiao wine. Don't think that there are too many seasonings, it will be dipping juice instead of collecting juice for a while, don't worry about the taste too strong. There are thirteen incense to cover the sweet taste, and the taste is not greasy. Add 1 tablespoon of oyster sauce and boil to bring out the aroma.

10. Pour the oil in another pot and heat it on medium heat until it is 60 to 70% hot. Add a few slices of ginger, one by one into the fish pieces. Don't put too much. Fry for a while and wait for the fish pieces to be shaped, then touch them with a spatula. steak. Fry the fish pieces until they become browned for 3-4 minutes and pick them up. Let the fish pieces cool. Put the fish pieces in the pan again for re-frying. This will make the fish pieces crispier. The fish pieces will be deep-fried to a deep golden brown. Take a piece of fish with a big thorn and try it. The bones will become very crispy and fried. Up

11. Take out the fish pieces and quickly put the fried and hot fish pieces into the boiled juice. You will hear a pleasant "crack" sound. When the fish pieces are fried until the dried fish pieces are thirsty, you will inhale the fresh juice. , The delicious spiced smoked fish with sauteed sauce is done

Tips:
GODOFMERCY Moses’ tips:

1. If you want the fish bones to be crispy, do not paste the fish pieces. The fish meat is slapped with starch or flour to block the fish meat, and the adjusted juice will not taste.
2. After the fish is fried, put the fried fish pieces into the sauce while it is hot. The juice can't get in when the taste is cold. Remember that the fish cubes and sauce should be warm, and it tastes great to serve while it is hot~
3. Cut off the head and tail of the fish first, and do not waste the tofu soup. For the first time, make the knife a little bit downward and stick to the bone piece. The fish bones are crispy after being fried. After removing the fish pieces, quickly put them into the juice, and you will hear a pleasant "crack" sound. Soak the fish pieces in the juice and then put them on the plate. At this time, the fish pieces are full of the taste of the juice.