Smoked fish with orange juice

Smoked fish with orange juice

Introduction:

"Home style smoked fish is nothing more than" salting "," frying "," soaking "and" boiling ". If fruit elements, such as fresh orange juice, are added in the process of smoked fish, it will not only increase the fresh taste of smoked fish, but also rich in vitamin C, which can neutralize harmful substances produced in the process of frying and boiling, greatly improving the taste and nutritional value of smoked fish."

Production steps:

Step 1: clean the hairtail and cut it into 10cm segments; add salt, cooking wine, onion and ginger and marinate for more than 20 minutes;

Step 2: prickly ash with boiling water, bubble out thick water;

The third step: five, add the five powder, pepper, Baijiu, cooking wine, soy sauce, soy sauce, vinegar and sugar into the pot, add water, slowly boil the small heat, add onion ginger and a little chicken essence, and boil for another time for about 5 minutes.

Step 4: add pepper water, boil again until boiling, turn off the heat.

Step 5: take out the onion and ginger;

Step 6: take the oil from the frying pan, when the oil is heated to 60% or 70%, put in the hairtail pieces, deep fry them until golden and crisp, remove and drain the oil;

Step 7: soak in the smoked juice while it is hot;

Step 8: after deep frying and soaking, put the fish and the smoked juice into the pot again (I use two pots, so I don't have to toss them back and forth), collect the juice over medium high fire, shake the frying pot for many times in the middle and turn it over to make the fish taste evenly; taste the taste, if it's not salty enough, add some salt (I didn't add it);

Step 9: when collecting juice, squeeze half of the navel orange juice;

Step 10: when the soup is finished, add orange juice;

Step 11: turn again and bring to a boil.

Materials required:

Hairtail: 2 (about 800g)

Navel Orange: half (juicing)

A little salt (not smoked)

Cooking wine: (marinade) 2 tbsp

Onion: (marinade) right amount

Ginger: (marinade) right amount

Chinese prickly ash: (smoked material) 1 tablespoon

Five spice powder: (smoked material) 1 teaspoon

Pepper: (smoked) 1 tsp

Baijiu: (smoked) 3 tablespoons

Soy sauce: (smoked material) 1 / 2 teaspoon

Soy sauce: (smoked material) 2 tsp

Vinegar: (smoked material) 2 tbsp

Sugar: (smoked material) 2 tbsp

Water: (fumigation) 250ml

Chicken essence: (smoked material) a little (can not put)

Precautions: 1. Use salt carefully. Because the fish is salted, the sauce in the sauce is salty. 2. Heavy color is the characteristic of my family's food. If you don't like it, you can leave out the old style soy sauce. If you only use the raw style soy sauce, the color of the finished product will be much lighter and look more beautiful. 3. It's very convenient to use two pots. It's not necessary to pour them around. Anyway, there must be more than one pot at home. 4. In the process of collecting juice, turn it as much as possible to make it taste even. Of course, don't break it. 5. It's better to cool the cooked fish thoroughly before serving it. First, it tastes delicious. Second, it's easy to crisp when it's hot. 6. It tastes better after refrigeration!

Production difficulty: ordinary

Process: fumigation

Production time: half an hour

Taste: salty and fresh