Shanghai smoked fish has evolved into what is now also known as Shanghai popping fish, which can be eaten both cold and hot. The deep-fried fish is immersed in a cold sauce while still hot, making it crispy on the outside and juicy on the inside!
Method 1
Preparation:
1 catty grass carp, 3 green onions, 5 slices of ginger, 5 tablespoons of soy sauce, 1 tablespoon of wine, 1/2 tsp of salt, 4 tablespoons of sugar, 1 tsp of five-spice powder, 5 cups of oil, 1.5 cups of boiled water
Preparation steps:
1. Wash and drain the fish, and then slice the fish into two big pieces from the back. And then cut directly into eight diagonal slices (*** get 16 slices) onion and ginger crushed in a large bowl, add soy sauce, wine, salt and mix well, and then put the fish slices into the marinade for about 4 hours (to be turned up and down twice in order to evenly flavored).
2, after the peanut oil is hot, the fish slices in two batches of pan frying crisp (each batch of about 3 minutes or so), fish out and drain the oil, then hot soak into the sugar water (1 cup of boiling water to dissolve 4 tablespoons of sugar, then add the five-spice powder to mix well) soaked for about 4 minutes.
3. When the second batch of fish is ready to be fried, take out the first batch of fish fillets soaked in the sugar water and put them on a plate, then soak the second batch of fish fillets.
4. Pour the oil out of the fish, pour down the soy sauce in the pot, add a little sesame oil and turn off the heat, then drop the slices of fish soaked in sugar water into the pot and turn them over and dip them into the pot for a while, then put them on a plate and serve them after they cool down.
Practice 2
Preparation of ingredients:
Approximately one catty of mackerel, ginger, green onion, soy sauce, wine, sugar, soy sauce, moderate.
Making steps:
1, fish from the spine longitudinal points, every other fish bone section cut into small pieces with soy sauce, wine marinade for two hours, drain. Burn hot oil, the fish piece by piece into the, deep-fried to both sides of the golden, crispy, fish out. (It is not advisable to turn the fish frequently during deep-frying so as not to break the pieces.)
2, pour out the excess oil, burst the scallions, ginger, add a little water, under the soy sauce, sugar, soy sauce moderate, roll until the juice thick. Put the fried fish into the sauce, mixing and stirring for a few moments, you can plate.
Method 3
Main Ingredients: 500g pomfret; 1 tbsp freshly chopped green onion; 3 slices of ginger
Seasoning: moderate amount of oil; 3 tbsp wine; 3 tbsp soya sauce; 1 tbsp sugar; 1 tsp five-spice powder; 1 fennel
Making Steps:
1. Cut pomfret into cubes and dry them well with paper towels.
2: In a small pot, add seasonings from a), ginger and water (about 1-2 times), bring to a boil, add chopped green onion and cook slightly, remove from heat.
3. Fry the fish pieces of 1) in a medium temperature frying pan (slightly transparent is better), fish out and immediately put them into the boiling 2), soak for a few minutes and fish out.
Practice 4
Preparation of ingredients:
Carp, soy sauce, rice wine, sugar, salt, five-spice powder, bad marinade.
Preparation steps:
1, the carp will be gutted and washed, the head and tail removed, the fish body cut into about 3 centimeters section spare.
2, boil water in a pot, put the old soy sauce, rice wine, sugar, salt and five-spice powder into it to boil and pour into a container to cool and spare.
3, pour the bad marinade into the cooled sauce and mix well.
4, hot oil in the pot, about 70% heat, add the fish pieces fried until cooked through, the fish surface is golden brown out of the pot.
5. Put the hot fish into the cooled sauce and let it soak for 12 hours.
Method 5
Su-Style Smoked Fish Ingredients: 1 catty grass carp (or carp), 3 green onions, 5 slices of ginger, 5 tbsp soy sauce, 1 tbsp wine,
1/2 tsp salt, 4 tbsp sugar, 1 tsp five-spice powder, 5 cups oil, 1.5 cups boiled water,
Methods:
1 Clean and drain the fish, and then slice the fish from the back into two large pieces. and then cut directly into eight diagonal slices (*** get 16 slices)
2 green onions and ginger minced in a large bowl, add soy sauce, wine, salt and mix well, and then put the fish slices into the marinade for about 4 hours
3 peanut oil is hot, the fish slices in two batches of the pan frying (each batch of frying for about 3 minutes or so) after the fish out of the oil, then draining, and then soak into the hot soaked in sugar water for 4 minutes or so.
When the second batch of fish is ready, the first batch of fish fillets soaked in sugar water can be removed from the plate, and continue to soak the second batch of fish fillets.
4 Same as practice 1 step 4
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