Anyone who has eaten spiced smoked fish will love it. It's fragrant and juicy, full of five spices, salty and sweet, and I feel a lot of saliva in my mouth when I think about it. This is a local dish, which can be eaten in restaurants in Jiangnan and is very popular. This spiced smoked fish is actually not smoked, but soaked in spiced soup, just because the fish pieces are fried and the surface is brown, so it looks like smoked fish. Therefore, this kind of spiced smoked fish is crispy outside and tender inside when it is hot, which is very addictive.
I remember that Huang Lei's smoked fish made Stephy cry, not only because it was delicious, but also because it aroused the familiar taste in her memory and reminded her of her relatives. This kind of dish with local characteristics can easily make people homesick, which shows that Mr. Huang's smoked fish is authentic and delicious. I still remember watching them bite by bite while watching the show, and I swallowed my saliva. But it's finished, and the harvest is full. I know how to cook this smoked fish. It's delicious.
Smoked fish should be delicious. This soup is very important. Stir-fried into dried fish pieces and cooked in the girl's soup, you will hear a pleasant "sizzling" sound. When fried until the dried fish pieces are as hungry as sponges, you will instantly inhale the spiced soup. After soaking, every bite will have the feeling of bursting juice. It's crispy outside and crispy inside when it's hot. After soaking for a long time, the five flavors are richer and less crisp, but the spiced sauce is more rich. It's really good to eat hot and cold. Let's share this Jiangnan specialty with you. Crispy and juicy.
Spicy smoked fish
Required ingredients:
Grass carp 1, ginger 1, onion 1, 2 tablespoons soy sauce, 2 tablespoons soy sauce, 2 tablespoons cooking wine, rice vinegar 1 tablespoon, pepper 1 tablespoon, rock sugar, dried pepper, pepper, star anise, fragrant leaves, cloves, etc.
The steps are as follows:
1. Clean the grass carp and chop it. Add a spoonful of cooking wine, a spoonful of pepper, ginger and onion and marinate for 20 minutes.
2. There is no need to put oil in the pot. Add dried pepper, pepper, star anise, fragrant leaves, cloves and cinnamon and stir-fry over low heat to get the fragrance.
3. Stir-fry the spices until they are slightly brown and taste good. Add water, then add light soy sauce, dark soy sauce, vinegar, crystal sugar and cooking wine to boil, and then add appropriate amount of salt to taste according to the degree of saltiness. Turn off the fire and let it cool.
4. Pour the right amount of oil into the pan, heat it to 50% heat, add the marinated fish pieces, fry them over low heat, and put the fish pieces into the oil pan one by one, not all at once.
5. Fry the fish until golden brown, remove the oil control, then change the fire to raise the oil temperature, pour in the fried fish pieces and fry for one minute, so that the fried fish pieces are particularly crisp and not greasy and can be eaten directly.
6. Put the fried fish pieces into the cold spiced soup immediately, and you will hear the sound of "pulling". At this time, the fish pieces will quickly inhale the spiced soup. Eat it hot, the skin is crisp, take a bite of the sauce, and it is full of sauce flavor, which will be more intense after soaking for a long time.
Put the soaked fish pieces on the plate and you can eat them soon. Every bite is full of sauce, salty and sweet, which makes you unconsciously addicted. Whether it is hot or cold, that kind of beauty makes people drool. It seems complicated, but as long as I put my hand on it, I don't feel anything. I was completely attracted by the food, and everyone scrambled to eat the food on the table. Those spices look complicated. In fact, now you can buy seasoning bags that are afraid of cooking fish, saving you a lot of trouble. But remember, the spices must be fried first, then boiled with water and spices to make sauce, so that the spiced smoked fish will be rich and fragrant enough.