Smoked grass carp

Smoked grass carp

Introduction:

"This kind of smoked grass carp was made by referring to the practice of smoked fish in Shanghai. The inner and outer products are crisp. It's delicious and has a long aftertaste. "

Production steps:

Step 1: remove the scales and viscera of grass carp, wash them, remove the head, tail and bone, and leave only two pieces of meat.

Step 2: cut the fish into one centimeter wide pieces.

Step 3: smooth and dry.

Step 4: bring all the ingredients to a boil.

Step 5: pour into a bowl and let cool.

Step 6: add peanut oil to the pan and put in the fish.

Step 7: deep fry both sides until golden.

Step 8: put it into the marinade and marinate for 15 minutes. Take it out.

Step 9: finished product drawing.

Materials required:

Grass carp: 1

Peanut oil: right amount

Soy sauce: 800ml

White granulated sugar: 20g

Vinegar: 20ml

Baijiu: 10ml

Star anise: 5g

Zanthoxylum bungeanum: 10g

Cinnamon: 2G

Scallion: 20g

Ginger: 10g

Caution: don't use fire when frying fish.

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: salty and sweet