Spiced smoked fish, smoked fish should be a favorite food for many people. Smoked fish is also a common cooking method, which is used in many places, convenient and concise, and suitable for all kinds of delicious food. The following spiced smoked fish practices.

The method of spiced smoked fish 1 removes the head and tail of the fish, cuts off the fins and cleans the internal organs; In particular, the blood under a film in the fish belly must be washed clean, which is the most fishy; White fish scales should be preserved, with high nutritional value and not too fishy; Cut into sections, add cooking wine and onion ginger and marinate for more than 30 minutes;

When curing fish, prepare curing juice: put soy sauce, carved flowers, sugar, salt and spiced powder into a bowl and stir evenly to make sauce for later use;

Shred onion and ginger for later use;

Wok, add a little peanut oil, saute shallots and ginger; Pour in the sauce and boil;

Add appropriate amount of water, boil again and cook for 5 minutes;

Adding cooking wine; Turn off the fire. Pour into a bowl for later use;

The pickled hairtail is evenly wrapped with a layer of dry powder (flour or starch is acceptable), and the excess dry powder is shaken off;

Take out the oil pan, when the oil temperature reaches 60% to 70%, add hairtail and fry until the surface is golden;

Absorb excess grease with kitchen paper;

Marinate it with marinade for 20 minutes while it is hot, and you can eat it.

Of course, the longer the pickling time, the better. Make more and eat slowly in the refrigerator.

skill

1. If you eat it within a week, there is no problem. If it takes more than a week, take it out and heat it with the fish for more than three minutes. It can be stored in cold storage after cooling.

2, other fish, meat, you can do the same, just don't put the fish and meat together, it will be terrible! Fish is the best!

I made three hairtail fish at a time. The above materials are the amount of a hairtail. If you do more, please double it as needed.

The fresher the fish, the better it tastes!

Kitchen utensils used: wok

One cooking method is to put cooked food into a steamer and sprinkle with sugar, tea, spices, etc. Put it at the bottom of the pot, seal it, heat and burn it, so that the seasoning will carbonize and smoke, and be adsorbed on the surface of smoked food, which will increase the taste of food and prolong the storage time.

This method is not easy to control the heat in home operation, and it is not easy to produce harmful substances in the process of seasoning carbonization. As a result, a simple way of "smoking" food at home appeared, which actually combined "frying" and "pickling" to produce food with similar taste to smoked food.

Step one: explosion. On the one hand, the ingredients are fried, on the other hand, the ingredients are partially dehydrated by high-temperature frying, which provides a space for rapid penetration for the next pickling. Instant noodles are the principle.

The second step is "pickling". Put the fried ingredients into the pre-cooked sauce to make the ingredients tasty. The taste of sauce can be varied, no matter what you like, it is established. Just be sure to cook and cook thoroughly, and marinate the ingredients in a clean and waterless container to ensure that they will not deteriorate for a long time.

In summer, it is very convenient and practical to make something like this, keep it in the refrigerator and carry it with you.

Use hairtail as a demonstration and choose the simplest and most common spiced flavor. For convenience and simplicity, we don't need any spices such as star anise and pepper. I'm afraid many families won't always prepare so many spices, but just use spiced powder to solve it-

Tools/raw materials

1 fresh hairtail (about 300g),

2 tablespoons soy sauce, 5 tablespoons carved wine, 1 tablespoon sugar, 1 tablespoon salt, 1 cup water.

Spiced powder 1 teaspoon, white wine (or cooking wine) 1 teaspoon, and a little monosodium glutamate.

Methods/steps

Take the fish head and tail, cut off the fins and clean up the internal organs; In particular, the blood under a film in the fish belly must be washed clean, which is the most fishy; White fish scales should be preserved, with high nutritional value and not too fishy;

Cut into sections, add cooking wine and onion ginger and marinate for more than 30 minutes;

When curing fish, prepare curing juice: put soy sauce, carved flowers, sugar, salt and spiced powder into a bowl and stir evenly to make sauce for later use;

Wok, add a little peanut oil, saute shallots and ginger;

Pour in the sauce and boil;

Add appropriate amount of water, boil again and cook for 5 minutes;

The practice of spiced smoked fish 3 ingredients

500 grams of frozen hairtail in the East China Sea.

6 grams of cooking wine

4 grams of soy sauce

8 grams of vinegar

3 grams of pepper

3 grams of onion

4 grams of ginger

Octagonal 4 g

Methods/steps

Marinate hairtail with 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 1.5 tablespoons vinegar and appropriate amount of onion, ginger and pepper for more than half an hour.

Wipe the water off the surface with a kitchen towel.

Cut it several times with an oblique knife, and cut the fish fillet to the bone, but don't cut it off. Both sides do this.

Change the knife after pickling to reduce the moisture on the fish section, so that oil will not spill when frying. If it is extremely thick hairtail, it is recommended to change the knife before pickling to facilitate the taste.

Relax the oil in the pot (the amount of fish completely soaked without touching the bottom), fry the fish until 7-8 ripe, and take it out; Then fry it twice until the surface is golden. Stand by and watch.

Take another pot, add water (ensure that the cooked spiced juice can't exceed the amount of fish segments), add all the seasonings of spiced juice, and continue to cook for 5 minutes after boiling, so that the flavor of the seasonings will evaporate.

You can taste the spiced juice when cooking. It is salty and slightly sweet. Don't put less sugar, only the soaked fish segments are delicious. It's just a little salty than eating your own food.

Pour the cooked spiced juice into a container filled with fish segments and refrigerate for half a day to eat.

When eating, just take out the fish and set the plate.

Matters needing attention

When pickling fish, vinegar and pepper powder can not be omitted, which is an important step to help remove fishy smell; If you handle hairtail yourself, you should scrape the silver scales outside. The fishy smell of hairtail is mainly on scales.