Smoking fish is the most authentic trick. Smoked fish are mainly produced in Jiangsu, Zhejiang and Shanghai Smoked fish made by a series of special techniques is mellow and delicious. Here I teach you the most authentic trick.

The most authentic secret of smoked fish 1 smoked fish was actually first born in Shanghai and popular in the south. Steamed fish is generally chosen in the north, while braised fish is chosen by many people in the south. Smoked fish is one of the main cooking methods in the south.

In the south, people don't often eat smoked fish. When there are some good things at home, or when festivals are needed, they will cook some smoked fish at home. Everyone will be happy to sit together and eat a pot of fish. Moreover, the smoked fish that has been prepared has a great effect on our health.

When we make smoked fish, we need to prepare a fish, which can be directly supplemented with yellow wine, sugar, onion and soy sauce. When preparing fish this time, try to prepare grass carp, so that the smoked fish will be fuller.

First, we need to clean up the fish we bought. We need to knock the fish unconscious, brush off the scales on the surface with a brush, then cut the belly of the fish with a knife and take out the internal organs. Don't touch the fish gall when eviscerating. If you accidentally touch it, clean the fish quickly. Then, we need to cut the fish and cut it into pieces.

Next, we need to put the fish aside and drain the water on its surface before we can use the fish. First, we need to put oil in the pot. When the oil is hot, we can fry the fish directly in the pot for about three minutes. After three minutes, our fish has been fried, and the fried fish needs to be taken out and put aside.

Put a proper amount of water in the pot. After the water boils, we can put some salt, soy sauce and yellow wine in the pot. After two minutes of boiling, the water has already boiled. Then we need to cook the prepared fish in the pot. Turn off the fire at this time and cook for about 20 minutes. After 20 minutes, our soup will be cooked less. Then we can turn off the fire. After turning off the fire, we need to marinate the fish in the sauce for about an hour. In an hour, our fish will be very delicious.

There are also several problems to pay attention to when cooking smoked fish.

First of all, when we fry fish, we must not stir them with chopsticks. It is easy to fry fish with chopsticks. Secondly, when we fry fish, the soup at the bottom of the fish fried with a small fire is rare. If there is soup, you can choose to collect it on fire. Third, be sure to marinate the fried fish in the sauce for a while, so that the smoked fish will be more authentic.

When I first heard the name smoked fish, I always thought it was something smoked after lighting branches in the wild. When cooking smoked fish, use more cooking methods.

This smoked fish doesn't taste like wood on a branch. It's tender. Although this kind of fish is a bit like braised fish. But I think the method of making smoked fish is more unique and fun. Try to make smoked fish at home as soon as possible after you learn how to make smoked fish.

Tips on the most authentic way to smoke fish 2 The way to smoke fish in old Shanghai:

Spare ingredients: grass carp 1, 3 shallots, thirteen spices, soy sauce, soy sauce, brown sugar, white sugar, marinated sauce and ginger juice;

Production process: step 1, prepare a grass carp, wash its head, tail and internal organs respectively, then drain water, cut it into slightly larger pieces, put it in a container, and add salt, thirteen spices, soy sauce and appropriate amount of edible oil;

Step 2: Finally, add a proper amount of ginger juice, put on disposable gloves, fully blend the fish pieces with seasonings, then cover them with a layer of plastic wrap and marinate them in the refrigerator for a period of time. In this process, green onions are selectively washed and cut into long sections;

Step 3, add a proper amount of cooking oil into the wok, add a piece of brown sugar and a piece of white sugar after the oil is heated, stir-fry evenly, and after the sugar melts, put the marinade into the wok, stir-fry to give a fragrance, and add a proper amount of water;

Step 4, pour ginger juice, fish sauce, soy sauce and concentrated chicken juice, and put the onion into the pot at the same time. After boiling with high fire, turn off the fire and cool. At this time, the marinated fish is picked up from the seasoning and dried slightly;

Step 5, add an appropriate amount of cooking oil into the pot, put the air-dried fish into the pot, fry until golden brown, take it out, let it cool, put it into the pot again, fry it again, take it out, control the oil until it is dry, and soak it in mixed juice before eating.

Cooking skills:

1, grass carp, herring, carp, pomfret, etc. Can be used to make smoked fish. You can do it in a way that is convenient for you. This method of smoking fish may not be authentic, but as long as your family likes it, you can learn how to smoke fish, and you can eat delicious smoked fish at home without going out in the future. This method of smoking fish is delicious and mellow. You can also be a chef after learning.

Grass carp was chosen this time because it is rich in nutrients and has high value. Proper consumption is helpful for warming stomach, improving eyesight and supplementing protein. Moreover, grass carp meat is firm and very suitable for smoked fish.

I have something to say. When cooking smoked fish, many people don't know whether to marinate or fry first. In fact, the correct way is to marinate grass carp in pieces with seasoning for a while, then fry them in a pot, and then marinate them in the prepared juice for a while.

Smoked fish will be delicious, as long as you follow the recipe carefully; In addition, remind everyone that it is best to fry the fish once and then fry it, so that the fish bones will be more brittle and rotten after soaking. If you master this trick, the taste of smoked fish will be more distinctive.

The most authentic way to smoke fish is to smoke fish and understand words. Bronze inscription, like fire smoke from top to bottom, with sudden smoke in the middle (the word "window" in ancient times), two points indicating smoke moss, and flames below. Together, it is smoke. Original meaning: fire smoke rises upwards. Erya's sun is like fire, and it's smoky. The poems in July suffocate mice and stuff them into every household.

The fumigation treatment technology of food was first used for preservation purposes, with a long history, and is often used in the processing of fish and meat products. With the development of refrigeration technology, anti-corrosion is no longer the main purpose of smoking technology, which makes the products have a faint smoky taste and become unique. The aroma of smoked products is formed by a variety of compounds, among which phenols are the main components that make products smoke. Because the sterilization and antiseptic effect of smoking itself is very limited, there will be curing before smoking and dehydration and drying after smoking in the processing of related foods.

Smoked fish are mainly produced in Jiangsu, Zhejiang and Shanghai As a necessary food for the local New Year, it warms the middle and tonifies the deficiency, promotes dampness, warms the stomach and calms the liver.

Making method of modern smoked fish

According to the early literature, smoked fish originated in Jiangnan and gradually spread to all parts of the country. However, whether in Suzhou or Shanghai, the information about smoked fish appeared very late. On the contrary, in Yangzhou and Nanjing, the process of making smoked fish was preserved for 49 years.

Smoked fish during this period are often darker in color and not too sweet. People still do this now. Compared with the latest technology, there are four differences:

1, the color changed from sauce black to sauce red. Mainly with the help of vinegar and tomato sauce.

2. Increase the amount of sugar. In addition to traditional white sugar, you can also choose rock sugar, yellow film pond, honey and maltose.

3, the seasoning is richer, making the taste more layered. Pericarpium Citri Tangerinae, Libalin juice, Thai chicken juice and seafood sauce are often added.

4. Fish will not be burned back to brine after frying, but soaked in hot brine. If you want a crisp taste, you can soak it in stewed marinade. If it is to make the taste richer, it needs to be soaked for three hours, so that the finished product will be more full and juicy.

So you don't have to stick to the standard when cooking, but you have to understand why you do it. In addition to physical and chemical reasons, we should also understand the history of food development and the aesthetic taste of the region. If you understand the truth, you can naturally draw inferences from others.