Especially dad loves to eat. One year during the Spring Festival, someone gave our family 100 kilograms of grass carp. Although some of them were put in the fish pond at home and given to relatives and friends, there are still dozens of pounds. Father said, it is better to make these fish into smoked fish and eat them as cold dishes during the Chinese New Year. I said, let me try. At that time, information was not as developed as it is now. At that time, I found a way to cook smoked fish from a cookbook. Marinate with all kinds of aniseed sauce first, and then fry in the oil pan. Although edible, it is black. The oil in that pot has turned black, too, so it can't be used.
By chance, I came across this recipe. Smoked fish tastes authentic. Fried first and then dipped in sauce, the oil of fried fish does not change color. Fish pieces are very delicious and beautiful in color, so my family likes them very much, so I cook this dish every family dinner. With this dish, my father can drink more.
The production method of smoked fish is characterized by crisp outside and tender inside, bright red color and rich and sweet sauce.
Material: grass carp1750g
Accessories:
Marinade: leek, ginger, cooking wine.
Spice: cinnamon 4 small fragrant leaves 10 and octagonal 5 pieces.
Sauce: seafood sauce 200g rock sugar 200g oyster sauce 45g honey 80g balsamic vinegar 25ml carved wine 30g soy sauce 25ml soy sauce.
Production process steps 1. Cut the onion into sections, cut the sauce into shredded ginger, and taste it when marinating. Put the spices in a non-woven bag, add 200ml of water to the pot and cook for15min.
Step two. Weigh all kinds of sauces in the kitchen. After the seasoning is cooked, take out the seasoning package, put the rock sugar into the pot and let the rock sugar melt in the pot.
Step three. After the crystal sugar melts, add seafood sauce, oyster sauce, soy sauce, soy sauce, carved wine, balsamic vinegar and honey, and cook over high fire until it is thick, about 10 minute.
Step four. Take out the sauce and let it cool. Cover the cooled sauce with plastic wrap and refrigerate for as long as possible.
Step five. The fish bought from the market in the morning, although the boss has removed the scales, still needs some processing. Remove the fins first, and then wipe the black film on the fish belly with a towel. Black film is one of the reasons for the fishy smell.
Step six. There are fishing lines on both sides of the fish head. To remove fishy lines, cut one knife on each side of the fish head and one knife on each side of the fish tail. Find the fishing line, gently pull the fishing line with one hand, gently pat the fish with the back of the knife with the other hand, and slowly pull out the fishing line.
Step seven. Cut off the fish head and tail to make fish soup. Cut the fish into 2 cm wide sections, and then cut it in the middle. Put it in a container, add shallots, stir it evenly with ginger cooking wine, cover it with plastic wrap and put it in the refrigerator for 2-4 hours. The longer the time, the better, preferably overnight.
Step eight. Drain the salted fish pieces with kitchen paper. Prepare a pot, pour cooking oil into a cold pot, when the oil temperature rises to 80%, add fish pieces and fry until golden brown, and take out the oil control.
Step nine. Continue to heat the oil temperature, add the fried fish pieces in three times and fry again. When the fish pieces become crisp, quickly put them into the frozen sauce, soak them out and put them on a plate.
A delicious smoked fish is ready for dinner.
Summary of smoked fish making skills: 1. Selection and treatment of fish
The best fish for smoked fish are herring, grass carp and carp. The fish weighs more than three kilograms, so it is thicker. The fish we buy are usually handled by merchants. What we need to do after removing fish scales and internal organs is to remove fishy lines and black films from the fish belly, which are two reasons why fish have a fishy smell.
2. Pickling materials and curing time
Because the fish itself has a fishy smell, it should be marinated in advance. Onion, ginger and cooking wine can remove fishy smell and refresh yourself. Ok, the fish should be wrapped in plastic wrap and refrigerated for 2 to 4 hours. If it can be refrigerated overnight, the deodorization effect is better.
3. Preparation of sauce
The sauce in this recipe is quite sweet. You can put less sugar if you don't like sweet ones. Because soy sauce and oyster sauce themselves contain salt, this one is not added with salt separately. Don't add too much water to the boiling juice.
4. Matters needing attention when frying fish
Before frying fish, be sure to clean the fish pieces with kitchen paper to absorb water, so that no oil will overflow during frying fish. Fish must be cooked in time when the oil is 80% hot, and the fish fried for the second time is more crisp.
5. Matters needing attention in dipping sauce
When frying fish, take out the frozen sauce from the refrigerator. At this time, the sauce is cold. Quickly put the fried fish into the cold sauce, and the fish pieces will quickly wrap the sauce in the fish, and the fish pieces will soon taste.
Conclusion Smoked fish is a very popular dish in Jiangsu and Zhejiang provinces. Crispy outside and tender inside, sweet and delicious, very delicious. As long as you master the skills and follow the recipe, you can make delicious smoked fish, which tastes as good as restaurants. Fish fried first and then salted are more beautiful in color and have not turned black. As it turns out, it is better to fry and then marinate. Cooking it yourself is always delicious. Try it yourself.