The first kind: it is indeed smoked fish, but there are generally two kinds of smoked fish. 1, you can eat it directly after roasting, for example, smoke and roast small fish with straw until it is mature, and then eat it directly. 2, a kind of preserved fish, this is just a step after the twelfth lunar month.
The second type: this smoked fish is actually fried fish, only with sauce.
Let's share with you the practice of frying smoked fish:
Smoked fish practice (with smoked fish juice formula and processing method)
Ingredients: grass carp 1 treaty1000g.
Formula of smoked fish juice:
500g clean water, 300g sugar, 50g onion, 40g soy sauce, 20g maltose, 20g refined salt, 5g monosodium glutamate15g soy sauce10g chicken essence10g, 7g cardamom, 5g star anise, 5g fragrant leaves and 5g ginger slices.
Treatment method:
1, fish primary processing:
Fresh grass carp 1 1,000 g or so. First, knock off your head, and then scrape the scales off the fish. Scrape the scales from the tail to the head, not along the scales. Remove the gills by hand after removing the scales. Then cut the anus of the fish with a knife until it reaches the head, take out the internal organs, scrape off the black membrane in the abdominal cavity of the fish, and clean it for later use.
After cleaning, cut off the fish head first. After the fish head is cut off, the abdomen is turned outwards, and the knife is cut from the middle bone to the fish tail. The purpose of this step is to remove the ribs of the fish. Treat the other half fish in the same way. Then, the oblique knife enters the knife at a 45-degree angle to remove the row of thorns and cut off the redundant fins on both sides of the fish, so that refined fish without big thorns comes out, and the operation methods of other fish are the same. When finished, cut the lean meat into strips two centimeters wide.
2. Boil smoked fish juice:
500 grams of water, 300 grams of sugar, 50 grams of onion, 40 grams of soy sauce, 20 grams of refined salt, monosodium glutamate 15 grams, soy sauce 10 grams, chicken essence 10 grams, 7 grams of cardamom, 5 grams of star anise, 5 grams of fragrant leaves, 5 grams of ginger slices, and put them in a pot for fire. Cook until the soup is thick, then turn off the heat.
After turning off the fire, filter out the residue such as spices with a strainer, and the obtained juice is smoked fish juice.
3. Fried fish:
Add some vegetable oil to the pot and cook until the oil is hot. After the oil is heated, directly mix the cut fish with a little soy sauce and mix well. The purpose of this step is to color. When the oil temperature is 70% hot, put in the mixed fish pieces and pay attention to safety when frying. Fish pieces contain water, which will produce a lot of bubbles when put into hot oil, which is easy to cause hot oil splashing.
Don't push the fish with a spoon to prevent the fish from sticking to the spoon. If it is fried too much, fry it in a pan for about a minute. At this time, the fish skin has scabbed. At this time, use a spoon to break up the stuck fish. When the bubbles in the oil pan are obviously less and smaller, and the color is yellowish brown, the fish can be fished out.
Step 4 soak and taste:
Soak the fried fish pieces in hot smoked fish juice 10 minute, then take them out and put them on a plate.
If you like spicy smoked fish, you can take it out after soaking, sprinkle with appropriate amount of Chili noodles, and sprinkle with appropriate amount of pepper oil and red oil.
Note: Smoked fish juice can be reused and heated every time to make the fish pieces taste better.