We don't have cinnamon with anise leaves. Most Shanghainese don't eat spicy food, so we can put those seasonings ourselves. If we like to eat Chili, we can put Chili, especially yellow pepper.
Fried fish, also known as smoked fish, is a special fish product that people like very much. Its production technology and ingredients are simple, and its color, fragrance and taste are good, so it is suitable for direct eating. Banquets are often used as cold cuts and assorted dishes, and can also be used as ingredients for cooking, cooking or soup. It is one of the high-grade aquatic cooked foods. Before the Spring Festival in the south of the Yangtze River, every household should prepare a lot of cooked food, either making it by themselves or buying it from outside, and also have a large plate of fried fish.
Materials? Fish sauce:
Sauce 1: dried Chili? Five? Star anise, 8 fragrant leaves, 5 cinnamon? 1 onion ginger? Appropriate quantity? 500 grams of water (broth)
Sauce ②:
400 grams of rock sugar
80 grams of soy sauce
Salt15g
Soy sauce 15g
Chicken essence 15g
3 slices of lemon
Staple food:
Herring 1 piece
Proper amount of soy sauce
Appropriate amount of yellow rice wine
Spiced powder right amount
How to fry fish?
Stir-fried fish sauce: sauce ① Boil first.
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Put 400 grams of rock sugar to melt.
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Light soy sauce, salt, light soy sauce, and medium heat for 5 minutes.
Filter.
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Add chicken essence and lemon. Cool and put in quick freezing! Put in quick freezing! Put in quick freezing! Buy quick-frozen fish for about 2 hours. When the sauce is not frozen, it can be used to soak fish.
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Wash the fish and cut into 1 finger thickness (big fish can be cut in half).
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Add some soy sauce, yellow wine and spiced powder to marinate 10 minute.
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Rinse it clean, so that the surface of the fried fish will be clean and will not be black.
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waste water
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Open the oil pan or frying pan and fry 2 slices at high temperature.
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Put it down and shake the pan to prevent it from sticking to the bottom until there is no sound in the pan.
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Take it out and put it in the sauce (the fish pieces put in the juice will separate automatically).
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Repeat the last action. When the fish pieces in the oil pan are almost cooked, take out the fish soaked in the sauce and soak the fried fish pieces in the sauce.
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Finally, soak all the fish in the sauce and take it out when serving (it is more delicious overnight).
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