Five-spice smoked fish: (fresh bar fish or hairtail is the best)
Ingredients: 1000 grams of fresh bar fish or hairtail
Seasoning: soy sauce 10 grams, 20 grams of cooking wine, 5 grams of vinegar, 3 grams of salt, 4 grams of MSG, 30 grams of green onions, 20 grams of ginger, 30 grams of sugar, 30 grams of allspice, 270 grams of oil, 10 grams of sesame oil, and 750 grams of chicken broth or water.
Preparation:
1. Wash the fish, drain and cut into sections.
2. Cut the green onions into sections and the ginger into cubes, and pat them lightly with a knife.
3. Put 15 grams of scallions and 10 grams of ginger into the fish pieces, add 5 grams of soy sauce, 10 grams of cooking wine, and 2 grams of salt, and marinate for about half an hour.
4. Put the wok on the fire, add 250 grams of oil and heat it up. Remove the green onion and ginger from the fish pieces, put them in the oil pan and fry until they are seven times cooked. Take them out.
5. Heat the wok, add 20 grams of oil, add the other part of onion and ginger and stir-fry until fragrant, then add cooking wine, soy sauce, vinegar, soup, sugar, five-spice powder, salt, and put the fish Put it in. After the pot is boiled, use low heat for about 20 minutes. When the juice is reduced, add MSG and sesame oil, use high heat to thicken the juice, put it on a plate, and eat after cooling.
Description: This dish is Sichuan style. It has a sweet taste, rich fragrance and golden red color.
Rice-smoked fish
Ingredients: One piece of fresh fish (about 1000 grams). 5 grams of salt, 30 grams of cooking wine, 20 grams of soy sauce, 10 grams of ginger, 10 grams of green onions, 1,000 grams of vegetable oil, 20 grams of white sugar, and 1 gram of fresh juice.
Preparation method: Remove the scales and gills of the fresh fish, wash it by laparotomy, remove the tooth bones, chop into axe-shaped pieces, marinate with salt, cooking wine, soy sauce, ginger slices, and green onions for 15 minutes and take out. Put the pot on a high fire, heat the vegetable oil (about 200℃), fry the fish until golden brown and take it out. Decant a portion of the oil in the pot (leaving about 75 grams of oil), add onions and ginger, and heat until the color changes and smells fragrant. Remove the onions and ginger, add cooking wine, sugar, soy sauce, and fresh soup and stir well. Place the pot over medium heat, add the fish pieces, and wait until the sauce dries up and remove from the pot. Fill an earthen bowl with red-hot charcoal, put in large powder (about 25 grams) and burn it until it smokes. Put the fish into a flute pan or a special smoker, smoke it for a few minutes and take it out. When eating, cut into strips and serve.
Characteristics: Brownish-red color, salty, sweet and crisp aroma, rich smoke aroma, unique flavor.
Suzhou style smoked fish
Ingredients: 1 jin of grass carp (or carp) middle section 3 green onions 3 sticks ginger 5 slices soy sauce 5 tbsp wine 1 tbsp
Salt 1/2 tsp sugar 4 tbsp allspice 1 tsp oil 5 cups boiling water 1.5 cups
Method:
Wash and drain the fish, cut in half from the back into two After chunking, directly cut into eight oblique slices (16 slices obtained)
Crush the green onions and ginger and place them in a large bowl. Add soy sauce, wine, and salt, mix well, and then add Marinate the fish fillets for about 4 hours (turn them up and down twice to evenly absorb the flavor)
After heating the peanut oil, fry the fish fillets in two batches (fry each batch for about 3 minutes). After taking it out, drain the oil and immediately soak it in sugar water while it is still hot (dissolve 4 tablespoons of sugar in 1 cup of boiling water, add five-spice powder and mix thoroughly) and soak for about 4 minutes.
When the second batch of fish is fried, you can take out the first batch of fish fillets soaked in sugar water and continue to soak the second batch of fish fillets.
Pour out the oil for frying the fish, pour the soy sauce in which the fish was soaked into the pot, add a little sesame oil and bring to a boil, then turn off the heat, drop the fish fillets soaked in sugar water into the pot, turn over and dip both sides It can be plated in one go and ready to eat after cooling! !