Each region has its own local classic food features, such as spicy crayfish, Chinese hamburger in Xi and Guangdong barbecued pork. Every different specialty food can give people a good taste. What I share with you this time is a classic snack, old Shanghai smoked fish, which is made through a series of unique technological processes. It is mellow and delicious, and has been loved by many people since it spread. The method of making smoked fish is also very necessary. Marinate or fry first, and use the right method to successfully make delicious smoked fish. Of course, there is no pure way to follow, but it is best if it meets the tastes of relatives.

The method of smoking fish in old Shanghai;

Reserved food: 1 carp, 3 shallots, 13 spices, soy sauce, old brown sugar, white sugar, marinade and ginger juice;

Production process: step one, prepare a carp in advance, clean the head, tail and viscera of the carp, then dry the water, cut it into slightly larger pieces, put it in a container, and add salt, thirteen spices, soy sauce and appropriate amount of vegetable oil;

Step 2: Finally, add a proper amount of ginger juice, put on disposable gloves, fully blend the fried fish with seasoning, then cover it with a fresh-keeping bag and marinate it in the refrigerator for a while. During the whole process, the shallots are washed and cut into pieces.

Step 3, add a proper amount of vegetable oil into the wok, after the oil is boiled, add an old brown sugar and a white sugar, stir-fry evenly, put the marinade into the wok after the sugar is dissolved, stir-fry the aroma in the wok, and add a proper amount of cold water;

Step 4, pour ginger juice, fish sauce, soy sauce, soy sauce and concentrated chicken juice, and put Dongru into the pot. When the fire boils, turn off the fire and let it cool. At this time, pick up the fish with Chinese sauerkraut from the seasoning and dry it slightly.

Step 5, add a proper amount of vegetable oil into the pot, put the dried fish into the pot, fry until it is orange, take it out, let it cool, put it into the pot again, fry it again, then take it out, drain the oil, soak it in the previously prepared juice to taste, and eat it.

Cooking tips: 1, carp, herring, crucian carp, pomfret, etc. Can be used to make smoked fish. Just do it in a convenient way. This method of smoking fish may not be pure, but if relatives like it, they can learn the method of smoking fish well and then eat delicious smoked fish at home without going out. This method of smoking fish is delicious and mellow. Because of its rich and colorful trace elements and high utilization value, moderate consumption is often helpful to nourish the stomach, improve eyesight and supplement protein, and carp meat is relatively compact, especially suitable for smoked fish.

There is a saying in the net that in the case of smoked fish, many people don't know whether to marinate or fry first. In fact, the correct way is to chop the carp first and then marinate it with seasoning for a while, then fry it in a pot and marinate it in the prepared juice for a while, so that the smoked fish will taste delicious. If you follow the recipe, you can do it with your heart. In addition, we should remind everyone that it is best to fry the fish once and then fry it, which will make the fish bones softer and worse after soaking. Grasping this trick well, the taste of smoked fish has its own characteristics.