How to cook smoked fish at home? The smoked food is delicious. The so-called smoking is actually a cooking method, such as smoked chicken, bacon and smoked rabbit in our daily life, which are particularly delicious. Let's take a look at how to cook smoked fish at home and related information.

How to cook smoked fish at home 1 smoked fish This delicious food actually originated in Shanghai and is 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.

How to cook smoked fish at home: 2. How to make smoked fish with spiced sauce;

1, buy the most common grass carp. Grass carp has a lot of meat. Choose a bigger grass carp. Small fish and big fishbones are the same. Of course choose big fish.

2. First cut off the fish head, starting from the position where the fish head was cut off, and cutting the knife along the fishbone.

3. Close to the fish bones and cut the fish into fish strips with a finger and a half width.

4. Put 2 teaspoons of salt, onion, ginger and 2 tablespoons of cooking wine into the fish pieces to evenly grasp the bottom flavor.

5. Marinate in the refrigerator.

6. The most important thing next is the secret sauce of spiced smoked fish. Prepare cinnamon, star anise, dried Chili, rock sugar, ginger, fragrant leaves and shallots.

7. Pour two bowls of boiling water into the pot. Pour in half a bowl of soy sauce. Colour with soy sauce.

8. Use 2 large rock candy. Thirteen kinds of spices and three spoonfuls of spices.

9. All the auxiliary materials have been put in.

10, add shallots. A bowl of carved wine. Don't think there is too much seasoning. You will dip the juice instead of collecting it in the future, so don't worry about the heavy taste. Thirteen incense sticks to your mouth, and it's not greasy to eat. Add 1 tbsp oyster sauce and bring to a boil, giving off fragrance.

1 1. Pour oil from another pan, heat it to 60% to 70%, put a few slices of ginger, put the fish pieces in one by one, don't put too much, fry for a while, and then use a spatula to touch the fish pieces. Fry the fish pieces for 3-4 minutes until they turn brown, then take them out and cool them. Frying the fish pieces in the pot again will make the fish pieces more crisp and dark golden brown. Try a big fish piece with a thorn, and the fish bones will be crispy and fried.

12. Take out the fish pieces, quickly put the fried fish pieces into the boiling juice, and you will hear a pleasant hissing sound. When the fried fish pieces are thirsty, they will instantly inhale fresh juice, and the delicious "fried spiced smoked fish" will be ready.

Finished product drawings:

Making skills of secret spiced smoked fish;

1, if you want the fish bones to be crisp, don't paste the fish pieces, pat the fish with starch or flour to block the fish, and the prepared juice will be tasteless.

2. After the fish is fried, put the fried fish pieces into the juice while it is hot. When the juice is cold, it won't go in. Remember that the fish pieces and sauce should be hot, and it tastes delicious when they are hot ~

3. Cut off the fish head and tail first, and don't waste tofu soup. When making a knife for the first time, tilt the knife slightly downward and stick it on the bone block. Fish bones are brittle when fried. Take out the fish pieces and put them into the juice quickly, and you will hear a pleasant "sizzling" sound. Soak the fish pieces in the juice, take them out and put them on a plate. At this time, the fish pieces are full of juice.

How to cook smoked fish at home 3 Spanish mackerel is a very common fish species with no thorns. Many people like eating it. Spiced Spanish mackerel, first choose two fresh Spanish mackerel or frozen Spanish mackerel, about 750g. Slice the onion and ginger. Don't worry about internal organs, especially frozen Spanish mackerel.

Be sure to cut into sections before cleaning, so that the stomachs of the fish are connected together, the fish will not be damaged, and the appearance is complete and beautiful. Cut Spanish mackerel into thick slices of 1.5 cm from beginning to end, diagonally or directly. Take out the sliced Spanish mackerel, cut off the gills, cook at home, and then throw away the fish head. If you want to plate, it is recommended to keep the fish head. Then clean the processed Spanish mackerel and put it in a larger container.

Add shredded onion 15g, shredded ginger 10g, 2g of salt, 30g of cooking wine and a little pepper, and marinate for 25min. Remove the shredded onion and ginger from the surface of the fish pieces, use kitchen paper or cotton cloth to absorb the surface moisture, add 2 grams of soy sauce, and sauce for 5 minutes, so that the fried fish pieces are ruddy and beautiful.

Pour enough vegetable oil into the pot, the oil temperature is 70% to 80% hot, about 220 degrees, add the pickled Spanish mackerel pieces, and fry until the surface is attractive sauce red. Be sure to fry it thoroughly and take out the oil control. Pour 30 grams of vegetable oil into the pot, stir-fry onion and ginger slices with 40% to 50% heat, add 30 grams of soy sauce, and stir-fry again. Add fried Spanish mackerel pieces, and pour clear soup or water without fish pieces.

Add 2g of salt, 0g of sugar10g, a little pepper, 2g of spiced powder, 30g of cooking wine and 2g of soy sauce. After the fire boils, turn to a small fire and continue to burn. When the soup is almost concentrated, add 1g monosodium glutamate (optional), continue to dry the soup, spray 10g pepper oil, and cease fire. The spiced smoked Spanish mackerel is a cold dish. Be sure to soak the cooked Spanish mackerel in the remaining soup in the pot to continue smoking. When it's completely cold, you can serve it. This is authentic spiced smoked Spanish mackerel, I hope it will help you!