Materials: grass carp middle section 600g；;
Accessories: appropriate amount of oil, salt, allspice powder 1 spoon, 2 parsley, 5 shallots, 3 slices of fragrant leaves, 2 star anise, cinnamon 1 small pieces, light soy sauce 1 spoon, half a tablespoon of light soy sauce, half a bowl of yellow rice wine, etc.
smoked fish
1
After cleaning grass carp, cut the middle part of grass carp into pieces, then add appropriate amount of salt, half a spoonful of soy sauce and 1 teaspoon of spiced powder, and marinate for 1 hour to taste.
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2
Prepare 2 parsley, 5 shallots, ginger 10g, 3 fragrant leaves, 2 star anise and cinnamon 1.
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three
Stir-fry fragrant leaves, star anise and cinnamon in a hot pot with cold oil, then add ginger, chives and coriander and stir-fry.
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four
Add soy sauce, soy sauce and crystal sugar.
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five
Add yellow wine and half a bowl of boiling water to boil, add a spoonful of salt and cook for 3 minutes, then turn off the heat.
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six
Turn off the fire and add half a spoonful of white wine. I used Erguotou.
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seven
Dry salted fish with kitchen paper, and pat a thin layer of starch on the surface.
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eight
Heat the oil pan and fry it slowly until the fish skin is dry and loose.
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nine
Put the fried fish pieces into the pressure cooker, and pour the soup cooked before under high pressure. 15 minutes.
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10
Take out the fish after pressure relief, and let it cool before eating. It tastes better when soaked in soup when refrigerated.
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skill
1, fish should choose fish with more meat and less thorns, such as grass carp and hairtail.
In order to prevent the hot oil from overflowing when frying fish, the fish must be dried with kitchen paper.
3. When frying fish, you must fry it slowly with a small fire, and then turn it over after the fish is fried.
4. The cooked fish can be refrigerated for two or three days, and more can be cooked at a time.