List of ingredients for smoked fish. Fish is one of the most delicious seafood. Fish is rich in protein. Eating more fish is good for our health. Smoked fish is a very popular food. To make delicious smoked fish, you need to master the ingredients of smoked fish. This is the ingredient list of smoked fish.
Ingredient list of smoked fish 1 ingredient list
Grass carp1500g
30 pepper
2 star anise
Cinnamomum cassia 1 root
60 ml soy sauce
Cooking wine 15ml
5 grams of chicken essence
20 g sugar
Salt10g
Fennel 15 capsules
Onion 1 segment
Ginger 1 small pieces
Oil 200 ml
Boiling water 150ml
Production steps
Step 1: Place the cleaned middle grass carp flat on the chopping board.
Step 2, divide the fish into two pieces along the main thorn with a kitchen knife. If there is water on the fish, you can pat it dry with a kitchen paper towel.
Step 3: Cut two large fish fillets into fillets about 5mm thick. Then dip in seasoning, take pepper and star anise and soak them in a small bowl. After 5 minutes, when the water is cold, pour it into a large bowl, add fennel, cinnamon, soy sauce and cooking wine, and then add shredded onion, shredded ginger, chicken essence, sugar and salt to the dip according to personal preference. Marinate the fish with seasoning 10 minute.
Step 4: Heat the oil in the frying pan on medium heat, and put the sliced fish slices into the pan in batches.
Step 5, each time, the appropriate amount is that the fillets are laid flat in the oil without overlapping.
Step 6: When one side is fried until it is slightly Huang Shi, turn it over and fry the other side. At this time, the fish fillets will stick together and turn over easily.
Step 7: fry on both sides, remove and control the oil slightly.
Step eight, put the dip while it is hot. When dipped in juice, it will also make a "stinging" sound. At this time, use chopsticks to break the fish fillet into single pieces, then remove the dip from the surface and drain it, and put it on a plate.
List of ingredients for smoked fish 2. Scrape scales and wings.
Rinse, remove the head and cut into pieces about 2 cm thick.
Boil all the ingredients in the ingredient list, let it cool, and then soak the fish pieces in the soup for 12 hours, stirring for five or six times.
After pickling, remove and control the moisture. No pepper.
Fry the oil pan and take it out.
A layer of fish pieces, a layer of sugar and a layer of spiced powder are coded on the plate in order.
Steam in a steamer for 30 minutes.
Delicious smoked fish is ready. Because my family likes to eat heavy colors, the more soy sauce in the soup, the darker the fried color will be. If you don't like dark colors, you can put less soy sauce and more salt in the soup.
List of ingredients for smoked fish 3. Take out the head and internal organs of Spanish mackerel and clean them. This fish is too thick to taste. Cut a few knives diagonally on both sides, and it tastes good when pickled.
Then cut into pieces, put them in a pot and prepare for pickling.
Add marinated fish material and marinate for 20 minutes.
After salting, fry the fish in the oil pan until cooked. The oil temperature should not be too high. Watch out for oil leakage!
Fried fish. At the same time, it is best to open another pot and start mixing five kinds of spice juice. The key to spiced juice is the thirteen spices in Wang Shouyi.
Add cold water to the other pot (the amount of cold water is about enough to fry fish), add spiced juice, turn to low heat after the fire boils, and keep the juice boiling.
After frying the fish slices, put them directly into the boiled spiced juice and let the fish cook in the sauce until all the fish are fried and put them into the sauce. At the end of the day, when the juice is low, you can pick up the fish pieces first put in the juice and put them in a steaming bowl. (The steaming bowl should fit into the pressure cooker. )
Put all the fish in a steaming bowl, pour the remaining juice into the bowl and put it in a pressure cooker. Put enough water in the pressure cooker to start steaming.
Steam over high fire. After the fire boils SAIC, turn to low fire and steam for about 30 minutes. Turn off the fire and let it cool.
When the pressure cooker is flat, take out the steaming bowl and eat it. You can eat it hot or cold, and the soup is cold like fish jelly.
Just out of the pot, I couldn't wait to take two pieces. Fish bones can be eaten (as calcium supplement). It tastes good.