Name: #trust of Beauty#shanghai Smoked Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Middle herring; 1 piece shallot; 1 piece ginger; 5g salt; 1 piece crystal sugar; 10 pieces Bay leaf; 3 pcs star anise; 10 pcs pepper; 1 tablespoon Soy sauce; 1 tsp Cooking Wine

#trust of Beauty#shanghai Smoked Fish

by Xiao Geng's mother

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Smoked fish is indispensable for the Shanghainese’s New Year’s Eve dinner. Perhaps because of this, Lao Geng often talks about it, but I always have to open the frying pan, and the oil of fried fish will have a fishy smell, so it’s not easy to use it for other purposes. I am always reluctant to make it. As long as I make it, I will always make a lot. The freshly marinated smoked fish is crispy on the outside and tender on the inside. I like this kind of taste, but Lao Geng likes to soak it longer, it’s a bit chewy and tastes like this. ??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? It is more concentrated, or the marinated smoked fish with some Chinese cabbage, egg dumplings, and meatballs stewed in a casserole is also very delicious. "

#trust of Beauty#shanghai Smoked Fish

1. The middle section of the herring prepared.

#trust of Beauty#shanghai Smoked Fish recipe

2. Cut through the middle of the fish back, and then cut into 2-3 cm thick slices.

3. Add about 1 liter of water to boil all ingredients except herring, and simmer for ten minutes.

4. Strain the soup and set aside.

5. Heat the pan with cold oil, and put the fish pieces in when the oil temperature is slightly higher. Fry it slowly, don't turn it over, otherwise it will all break.

6. When the fish is golden brown, the shape is basically set before it can be flipped.

7. Take it out and let it cool, then blow it up again when you eat it.

8. After frying on high fire, put it directly into the burned marinade and soak for ten minutes.

9. The soaking time is short, the smoked fish tastes crispy on the outside and tender on the inside. The longer soaking time is more delicious and a bit chewy.

Tips:
1. When frying fish, the fire should be small, and don’t turn it over before setting the shape. If the fire is large, it will not only scorch easily, but also splash badly.
2. The sliced fish is thicker and not broken, not easy to deep-fry, crispy on the outside, tender on the inside, thinner is easier to deep-fry, but easy to break, but it will taste more fragrant
3. The variety of spices can be added according to your own inventory.

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#trust of Beauty#shanghai Smoked Fish

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