Home style smoked fish

Home style smoked fish

Introduction:

"Smoked fish is a traditional cold dish in the south of the Yangtze River. There must be this delicious dish on the table every new year. The smoked fish is red in color, dry in mouth, sweet and sour in flavor. It can be used as a snack or wine. It doesn't need to be so complicated to make it at home. It's just as delicious to make it simply. "

Production steps:

Step 1: wash fish tail and set aside.

Step 2: wash the fish, cut into pieces, add marinated fish seasoning, mix well and marinate for 3-5 hours

Step 3: add salad oil to the pan, heat 60% and put in the salted fish.

Step 4: deep fry the fish, the skin is crisp and golden.

Step 5: take out the oil for standby.

Step 6: add a little oil into the pan and add brown sugar.

Step 7: add sugar and stir fry for a while.

Step 8: add appropriate amount of water, stir and boil.

Step 9: add soy sauce.

Step 10: add rice wine.

Step 11: add vinegar to boil the fragrance.

Step 12: then add the fried fish and a little salt.

Step 13: boil over high heat until the soup is thick. Turn off the heat and let cool.

Materials required:

Silver carp tail: 500g

Onion and ginger: right amount

Soy sauce in brown sauce: 15g

Sugar: 3 G

Oyster sauce: 15g

Pepper: 2G

Baijiu: 5 ml

Rice wine: 30 ml

Brown sugar: 10g

Soy sauce: 30 ml

Vinegar: 20 ml

Salt: right amount

Note: the longer the fish is salted, the more delicious the smoked fish tastes. Do smoked fish varieties at will, silver carp, grass carp, crucian carp can be more. When frying the fish pieces, warm the oil into the pot. The oil temperature rises slowly, and then use medium and small heat, so that the fried fish can be easily cooked. My grandmother always uses rice wine to make smoked fish, which tastes sweeter. It's slightly rich in flavor, with a little bit of vinegar and a little bit of smoked fish. Add some brown sugar can make the color of smoked fish more beautiful. Smoked fish is better to eat when it is cool.

Production difficulty: ordinary

Process: fumigation

Production time: several hours

Taste: Maotai flavor