Delicious smoked fish and drinking in Spring Festival

Delicious smoked fish and drinking in Spring Festival

Introduction:

"The traditional Chinese Spring Festival family feast can't do without fish. Eating fish shows that it's more than auspicious or more than every year. Usually, hot dishes are made from whole fish, such as braised fish, dried fish, steamed fish, sweet and sour fish and so on. The principle of modeling is beautiful and delicious. In the past, the whole chicken, whole fish, whole shrimp, Sixi meatballs, buttoned meat, family photo and other 12 dishes were the most exquisite and auspicious dishes in the Spring Festival family banquet! The purpose of taking twelve numbers is to take twelve zodiac and twelve solar terms as symbols. Its main significance is that the time of a year is inseparable from the twelve solar terms, and people are inseparable from the twelve zodiac. Today, we'll make a traditional family dinner of "spiced smoked fish". This dish can bring you a good choice for the Spring Festival table. This dish can also be prepared in advance, and it is most suitable to drink and entertain guests at home banquets. The specific methods are as follows; "

Production steps:

Step 1: grass carp, star anise, cinnamon, pepper, dried pepper, tangerine peel, ginger, scallion, five spice powder, soy sauce, yellow rice wine, salt, chicken essence, sugar, cooking oil, brown sugar, jasmine tea, kitchen paper.

Step 2: cut off the head of the fish, don't cut the body from the middle.

Step 3: then slice the middle part of the fish bone, change the fish into small pieces with a knife and put them in the basin.

Step 4: add scallion and ginger slices into the fish. Pour 15g yellow rice wine, 20g soy sauce, 3G salt, 3G chicken essence, 45g sugar, 1g five spice powder, 5g star anise, 4G cinnamon, 5g prickly ash, 5g dried pepper and 8g tangerine peel into the fish.

Step 5: put the seasoning and spices, grasp them well by hand, then cover them with plastic wrap and marinate them for 6-8 hours, and stir them twice during this period.

Step 6: put the kitchen paper on the iron pot, pour the mixed brown sugar and jasmine tea on the paper, and put the support in the pot.

Step 7: put the support in the pot, and put the iron plate with holes on the support.

Step 8: spread the salted fish on the iron plate and cover the pot.

Step 9: open a large fire to cook, wait for the yellow smoke in the pot, cook for another 1 minute, then turn off the fire and simmer for 3-5 minutes.

Step 10: then open the lid to let off the smoke.

Step 11: heat up another pot, add proper amount of cooking oil, when the oil temperature is 60% to 70% hot, add smoked fish to fry.

Step 12: after the fish is shaped in hot oil, use medium heat to fry the fish.

Step 13: take out the oil and control it, and then put it on the table.

Materials required:

Grass carp: 1200g

Cooking oil: proper amount

Jasmine tea: 8g

Star anise: 5g

Dried pepper: 4G

Tangerine peel: 8g

Chinese prickly ash: 5g

Cinnamon: 5g

Ginger: 20g

Five spice powder: 1g

Soy sauce: 20g

Scallion: 50g

Yellow rice wine: 15g

Salt: 3 G

Chicken essence: 3 G

Sugar: 45g

Brown sugar: 20g

Note: this dish is characterized by bright red color, rich aroma, salty, fresh and slightly sweet, and delicious taste. Warm tips: 1, grass carp to choose a larger fresh, broken to remove the spine can be, and then cut into appropriate size of fish. 2. Marinate time must be long enough, more than six hours is good, that will be more delicious. The best way to make this dish is to use yellow rice wine. You can use Shaoxing yellow rice wine or Shanghai yellow rice wine. Other wines don't taste as good as yellow rice wine. 3. When frying, you must use high temperature. Don't turn the fish pieces immediately after they are put into the pot. The fish pieces are fragile. After they are shaped, stir them slightly to make them evenly fried, and then use medium heat to fry them thoroughly. 4. You can also deep fry the fish, use the original marinade to add a little pan, add a little water, and then return the fish to the pot to stew until the juice is collected. The taste is also very good. But, like to eat some dry, fried after edible, according to their own preferences. 5. If you don't like frying, you can also mix a little oil in the fish, and then put it into the oven to cook, the taste is also very good.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: Original