Suzhou smoked fish is the most authentic way. Su-style smoked fish is a famous Chinese food in Jiangsu, which belongs to Su cuisine. Su-style smoked fish tastes sweet and sour, crisp outside and tender inside, which is extremely delicious. Let's take a look at the most authentic way to smoke fish in Suzhou.

Suzhou's most authentic way of smoking fish 1 Suzhou's way of smoking fish;

Appropriate amount of carp as main ingredient

Seasoning salad oil, a little salt, chicken powder 1 tbsp, onion, ginger, star anise, cooking wine 1 tbsp, soy sauce 3 tbsp, oyster sauce 1 tbsp, broth 500g, yellow wine 1 tbsp, sugar 3 tbsp, and spiced powder/kloc.

Steps:

1. Clean up the fish and take the middle section;

2. Cut into pieces with a thickness of 1.5cm and absorb water with kitchen paper;

3. Add all seasonings into water, boil them, and put them in a container for cooling;

4. Pour a little more oil into the pot and fry the fish pieces until golden and cooked;

5. Put the fried fish into the prepared marinade while it is hot, and soak it for several hours before eating;

Cooking skills:

Many people make smoked fish by pickling them first. In fact, this step can be completely omitted. Fish salted with soy sauce and salt will be too heavy in color, and the meat will die after frying. Put the fried fish in the soup while it is hot, so that the fish will taste good. You can put a little salt in the soup, but not too much. The key to smoked fish is to be sweet.

The most authentic way to smoke fish in Suzhou II. The steps of authentic Soviet-style smoked fish. Is the Su-style smoked fish you have eaten authentic?

1, I chose deep-sea fish fillets this time, because there are few thorns, so I changed the fillets into knives, put all the accessories except pepper into the fillets, stir them evenly with chopsticks, marinate them for more than half an hour, and turn them twice in the middle, so that all the fillets can be evenly tasted, and the salty taste can be based on personal taste. Prepare fresh grass carp with a lot of spices.

What kind of dressing do you have? Star anise, onion ginger, soy sauce, five-spice powder or thirteen-spice powder, pepper and salt. You can prepare according to your own taste. If you like something sweet, you can add honey, rock sugar, dried tangerine peel and so on.

2. Put the star anise pepper into a stainless steel pot, add 250 ml of water, boil for five minutes, and let it cool. Wash fresh grass carp, scrape scales and remove gills. Cut into two centimeters in size and width, wash onion and ginger, and cut into sections and slices. Don't forget that dried peppers also need to be cut into sections! After fresh grass carp is cleaned, salt is put on the surface of the fish, and appropriate amount of cooking wine is poured for pickling 15 minutes, which can remove the fishy smell.

3. Put half a catty of white sugar into the carved wine several times and keep stirring with a small spoon until the white sugar is completely dissolved in the carved wine. At this time, the soup will be as thick as honey. Put oil in the pan, add onion, ginger, dried pepper and star anise and stir-fry until the oil temperature rises, then add water.

Stir the cooking wine or yellow rice wine, soy sauce, soy sauce, spiced powder or thirteen spices, sugar and salt evenly, then bring to the boil, cover with low fire and cook for about 10 minute, turn off the fire and let it cool to make marinade, and pour the cooled pepper water into the prepared juice.

4. Put salad oil in a non-stick pan, heat the oil to 60% heat, put the fish pieces into the pan in turn, be careful not to turn them first, and then turn them after the fish is fried to shape. After frying, put it in a stainless steel basin and dry it 15 minutes.

5. Start the oil pan again, heat the oil to 70% to 80%, then put the fried fish pieces in, and then quickly put the fish pieces in the soup. At this time, you will hear a pull, and the hot fish pieces will quickly absorb the soup.

6, soak for more than four hours, delicious Su-style smoked fish can be eaten.

7, this is my fried fish noodles, white water with salt chicken essence, cooked noodles, vegetables, put in a bowl, add 2 spoonfuls of smoked fish juice and put two or three pieces of smoked fish, and you can start.

When cooking smoked fish, the ingredients must always be complete, otherwise it will be tasteless. Originally, the color of smoked fish already means soy sauce color, so the fleshy leaves are thick, and the pigment can't get in for a while, unlike the soup pigment, which can easily get in. When cooking smoked fish, you must do it slowly, which is called authentic Soviet-style practice.

The most authentic way to smoke fish in Suzhou is three raw materials: grass carp, onion, ginger, star anise, fragrant leaves, cinnamon, soy sauce, soy sauce, sugar, five-spice powder, salt and cooking wine.

Practice steps:

Step 1: wash grass carp, remove head and tail, and cut into pieces in the middle.

Step 2: Mix three shallots, a piece of ginger, a spoonful of cooking wine, half a spoonful of soy sauce, a little salt and fish pieces, and marinate overnight.

Step 3, drain the water on the surface of fish slices with Chinese sauerkraut with kitchen paper.

Step 4: add oil to the pot, add fish pieces, and fry slowly over low heat.

Step five, the fried fish pieces have low water content and are more fragrant.

Step 6, leave the bottom oil in the pot, stir-fry the onion, ginger, leaves and star anise cinnamon, add appropriate amount of water, add soy sauce and sugar and salt cooking wine to boil.

Step 7, put the fried fish pieces into the cooked marinade and soak them overnight.

Step 8: After soaking for one night, you can take it out and eat it.

Tips:

The spoon is only a unit of measurement, and the size of the spoon is adjusted according to the number of fish pieces.