material
Snapper, tea, flour, onion, ginger, garlic, sesame, salt, sugar, pepper, cooking wine.
working methods
1. Remove the head and tail of bream, take the fish body, cut into pieces, smear a little salt, pepper and cooking wine, and sprinkle with ginger slices for pickling.
2. Put water in the pot and steam the fish pieces in the steamer (about 8- 10 minutes). Drain the steamed fish and put a thin layer of oil on the skin for later use.
3. Prepare smoking materials: tea, flour and sugar. I generally like the ratio of 1: 1: 1.
4. Prepare 1 piece of tin foil (the kind used when baking) and spread the tin foil on the bottom of the pot. Mix the smoked materials evenly, pour them on tin foil and put them on a steamer.
5. Every once in a while, put the fish pieces with thin oil on the steaming grid, cover the lid and smoke with low fire. When the color of the smoked fish reaches your satisfaction, you can turn off the fire and take the fish out of the pot (the longer the time, the heavier the color of the smoked fish, and the plate of fish will take about 8 minutes to smoke).
6. Add a little oil to the wok, cut the onion and garlic into powder, medium and small, and fragrant. Sprinkle chopped green onion and minced garlic on 8 pieces of fish, sprinkle sesame seeds and serve.
Pickling method 1: Smoked preserved fish generally takes fresh fish such as carp, herring and grass carp as raw materials. According to the size and cutting method of fresh fish, it can be divided into three types: frozen fish, preserved fish and salted fish.
Generally, fresh fish weighing more than 1.5 kg are beheaded, tailed and eviscerated, and cut into 3.3 cm square pieces to make preserved fish;
Fresh fish below 1.5 kg, cut into pieces from the back, punch a flower knife at the thick meat to facilitate pickling, and then process it into preserved fish;
Small fresh fish under 200 grams are usually cut to remove internal organs and made into saury.
Method for prepare preserved fish, air-dry fish, smoked fish and pickled fish
Rinse the fish with clean water after cutting, marinate every 65,438 kg of fresh fish with 8- 1 1 kg of salt, take it out of the tank (basin) for 6-8 days, and smoke it with low fire for 6-8 hours until there is no water on the body surface. When smoking, control the smoke quantity and temperature, and turn it every 2 hours.
Pickling method 2: 500 grams of fresh fish, each fish is cut from the back to remove gills and viscera, washed and filtered to remove water, mixed with 250 grams of refined salt, pepper seeds 10 g, sodium nitrate 1.5 g and sugar 50 g, pickled for 3 days, washed, dried in the sun for 2 days, and then hung in a smoking room to continue smoking for 36 hours.
Example 1: Braised fish breast with lobster sauce and pepper
Method for prepare preserved fish, air-dry fish, smoked fish and pickled fish
Raw materials: preserved fish, lobster sauce, dried red pepper, braised soy sauce, chicken essence, sesame seeds and chopped green onion.
Practice: 1. Because preserved fish is smoked with salt, you must cut it into pieces and soak it in cold salt water for about an hour before eating, so that it won't be salty. After scalding it with boiling water, you can basically rest assured.
2. Stir-fry the pickled fish in tea oil, sprinkle a little more lobster sauce and dried red pepper, stir-fry constantly to avoid burning, and spray water twice in the middle;
3. Then drop a little braised soy sauce, add a little chicken essence, spray water again, cover and stew for a while, and finally sprinkle a lot of sesame seeds, stir fry constantly, sesame seeds will soon be fragrant, and sprinkle with chopped green onion to eat.
It's simple to read, but it should be more complicated for you who are new to the kitchen. But don't worry, take your time. If you follow the steps, there is no problem. Fish is suitable for men, women and children, but children should pay attention to eating fish under the sight of adults. The method of smoking fish is very clear. After learning this dish, you will not only eat boiled, steamed and braised, so try it quickly!