Fried fish, also known as smoked fish, is a special fish product that people like very much. Its production technology and ingredients are simple, its color, fragrance and taste are beautiful, and it is suitable for direct consumption. Banquets are often served as cold cuts and assorted dishes, and can also be used as ingredients for stir-frying and cooking or soup. It is one of the higher-grade cooked aquatic foods.

Raw material formula: fish pieces 100 kg of red soy sauce, 3-6 kg of refined salt12 kg of yellow rice wine, fennel, cinnamon, sugar, vegetable oil, ginger juice, onion and monosodium glutamate.

Method of making 1. Selection of raw materials: most of the raw materials for smoked fish are fresh water fish, grass, carp, silver carp, marine fish and pomfret. But at present, there are also other small fresh sea and fresh water fish as raw materials, among which fresh herring or grass carp with a weight of about 5 kg is the best. The freshness of raw fish will directly affect the flavor and quality of products. The raw fish for processing smoked fish requires high freshness, which should be at least the first-class chilled or frozen fish, especially if there are fresh fish.

2. Raw material treatment: fresh raw fish should be washed with clear water (frozen fish should be thawed first), fish scales should be scraped off, fins should be cut off, gills should be removed, and internal organs should be removed by laparotomy. Freshwater fish must not break the gallbladder to avoid bile polluting the fish and causing bitterness. After the raw materials are treated, they are washed with clean water. If it is a live fish, it is advisable to use hot water to wash and wring a clean cloth to wipe off blood stains and black films in the abdominal cavity, so as to avoid the loss of nutrients by washing with water and reduce the umami taste of the finished product.

3. Cut into pieces: generally, the big fish is used as raw material. After treatment, the fish head is cut off and split into two pieces (the same as the fish block processing); Then the carcass of the fish is split into two fillets along the back of the spine (one with spine and one without spine). If the fish is large and wide, two pieces of belly meat can be cut separately and processed as the fish pieces. If bile stains are found inside the abdominal cavity (fresh water frozen fish are often prone to bile stains), they should be removed with a knife. Then, the fish fillets are cut into oblique knife blocks with skin surface of1~ 2 cm (the thickness of the fish pieces) horizontally, so that the fish pieces are uniform in thickness and size, and the finished products are beautiful.

4. Impregnation: After the fish pieces are cut, they must be impregnated in time. The purpose of impregnation is to adjust the salty taste of the finished product and increase the color of the finished product. The main ingredients of impregnation are red soy sauce and refined salt. Yellow rice wine and ginger and onion juice can be added as appropriate to reduce the fishy smell and enhance the flavor of the finished product. The dosage and time of dipping ingredients should be flexibly mastered according to the variety, freshness, thickness of raw fish, seasonal temperature, local tastes and habits. Stir red soy sauce, refined salt, yellow wine, onion and ginger juice evenly, soak for 2-4 hours, then take out and drain.

5. Deep-frying: The fish pieces drained after soaking in juice are fried in time. Generally, it is better to use vegetable oil, and the fire in the oil pan should be strong, but the temperature should be high, but not too high, so as to prevent the surface of fish pieces from being fried old and burnt, which is generally controlled at around 180℃. The amount of fried fish pieces each time is about 10% of the oil consumption. When frying, turn and shake the fish pieces immediately after they float to prevent them from sticking. Fry until the fish pieces are solid and brown or brown, which takes about 3 ~ 5 minutes.

6. Seasoning: fry the fish pieces, remove and drain for a while, soak them in the seasoning liquid for about 5 minutes while they are hot, and remove the soup. The preparation of seasoning liquid, according to the required dosage, take a certain amount of fennel, cinnamon and washed ginger onion, add water to boil and continue to simmer with low fire 1 hour. Take the soup, add white sugar, boil and dissolve, then add yellow wine and monosodium glutamate and stir well for later use. This liquid can be used continuously. However, new liquid should be added frequently. If necessary, you can also add a proper amount of sauce color. If you need to process smoked and colored smoked fish, you can drain the seasoned fish pieces and smoke them properly.