The first contact with smoked fish is in childhood, our hometown has a very famous Yangtze River Hotel, the owner of the brain is more flexible, often to go out to learn the famous dishes around, for our then closed closed small county, the Yangtze River Hotel dishes are always particularly novel, which has smoked fish this dish, our family like to eat, every time to go to the must order.
Particularly my father especially love to eat, one year the Spring Festival, someone sent more than a hundred pounds of grass carp to our family, although put into the home of the fish pond part of the family, to give part of the family and friends, but there are still dozens of pounds of my father said that it would be better to make the fish into smoked fish, New Year's hospitality when you can also be a plate of gazpacho. I said that I try it, that time is not like now so developed information, then from a recipe book to find a way to do smoked fish, first marinated in a variety of sauces, and then put in a frying pan, although it can be eaten, but fried out of the color of the black. That pot of oil also turned black and unusable.
In a chance, came across this recipe, made out of smoked fish taste very authentic, first fried and then dipped in the sauce, fried fish oil is not discolored, the fish is very flavorful, the color is also very beautiful, the family are very like to eat, so every family dinner, I will make this dish, with this dish under the wine, my father can drink more two.
Smoked fish production method
Features: Crispy outside and tender inside, red color, rich soy sauce, sweet taste
Main ingredient: 1750 grams of grass carp
Accessories:
Pickling seasoning: green onions, ginger, Chinese cooking wine. Appropriate amount of ginger appropriate amount of wine appropriate amount
Spices: cinnamon 4 small pieces of 10 pieces of spices 5 spices
Sauce: seafood sauce 200 grams of sugar 200 grams of oyster sauce 45 grams of honey 80 grams of vinegar 25 ml Huadiao wine 30 grams of soya sauce 25 ml of soy sauce appropriate amount of old soya sauce
Production processStep 1. Cut the green onion into segments and the sauce into ginger shreds in order to flavor the marinade. Put the spices into a non-woven bag, add 200 ml of water to the pot and simmer for 15 minutes.
Step 2. Weigh the various sauces in the kitchen. When the spices are simmering, fish out the spice bag, and lower the icing sugar into the pot and let it melt in the pot.
Step 3. When the icing sugar melts, add the seafood sauce, oyster sauce, soy sauce, soy sauce, Hua Diao wine, balsamic vinegar, and honey, and turn on the heat to simmer and thicken, which will take about 10 minutes.
Step 4: Sample the sauce and let it cool. Cover the sauce with plastic wrap and refrigerate for as long as you like.
Step 5: In the morning, buy the fish from the market, although the boss has already given the fish scales, but still need to do some processing. First, remove the fins, then use a towel to wipe clean the black membrane in the belly of the fish, which is a cause of fishy fish.
Step 6. There is a fishy line on each side of the fish head. Find the ichthyotic line, gently grab it with one hand, and gently tap it on the fish with the back of the knife, slowly pulling it out.
Step 7. Cut off the head and tail of the fish, which can be used to make fish soup, and cut the fish body into 2-centimeter-wide segments, then cut through the center. Put it in a container, add the scallion segments, ginger and cooking wine and mix well, cover with plastic wrap and put it in the refrigerator to marinate for 2 - 4 hours, the longer the better, preferably overnight.
Step 8: Drain the marinated fish on kitchen paper. Prepare a wok, pour cooking oil into a cold wok, when the oil temperature rises to 80%, add the fish pieces and deep-fry them until golden brown, then remove them from the wok and control the oil.
Step 9: Keep the oil at a high temperature, add the fish pieces in 3 batches and deep-fry. When the fish becomes crispy, quickly put it into the chilled sauce, soak it for a while and pull it out onto a plate.
A colorful smoked fish is ready, you can serve dinner.
Smoked fish production skills summary:1. Fish selection and processing
The best choice of fish for smoked fish is mackerel, grass carp, carp. The head is more than three pounds, so the fish meat is thicker. Buy the fish are generally businessmen to deal with good, remove the fish scales viscera to the home after we have to do is to remove the fishy line, fish belly in the black membrane, these two are the cause of the fish is more fishy reasons.
2. marinade and marinating time
Since the fish itself is relatively fishy, so it is necessary to marinate in advance, onion and ginger and cooking wine can be very good fishy freshness, good, the fish should be covered with plastic wrap, placed in the refrigerator for 2 to 4 hours, if it is able to overnight refrigeration, then the de- fishy! The effect is better.
3. Sauce modulation
This recipe sauce is more sweet, if you do not like the sweetness, you can put less sugar, because the seafood sauce soy sauce soy sauce oyster sauce itself contains salt, so this is no longer a separate salt. Don't add too much water to the simmering sauce.
4. Frying fish notes
Frying fish before the fish must be used kitchen paper to wipe dry moisture, so that in the process of deep-frying, so that there is no oil splash out. Fish under the pot must be oil eighty percent hot, in time to set, the second re-fried fish more crispy.
5. dip sauce notes
fried fish at the same time, to the refrigerator chilled sauce out, this time the sauce is cold, the fried fish quickly into the cold sauce, thermal expansion and contraction of the fish quickly wrapped in the sauce in the fish, the fish quickly into the flavor.
ConclusionSmoked fish is a very popular Jiangsu and Zhejiang dishes, crispy outside and tender inside, sweet and savory, very tasty, as long as you master the skills, follow the recipe to do can make a delicious smoked fish, the taste is not inferior to the restaurant to do. First fried and then pickled fish color is more beautiful, and also did not turn black, proved that, or fried and then pickled to win. Do-it-yourself, delicious often, quickly do it yourself to try it.
1, Ingredients: 300ml of water, 300g of pineapple, carrot 1 root, and half of red dragon fruit.
2. Accessories: 300 ml of yogurt, 0/0 g of suga