Shanghai smoked fish has evolved to this day and is also called Shanghai fried fish. It can be eaten cold or hot. The fried fish is soaked in the cold sauce while it's hot. It's crispy on the outside and tender on the inside, and the sauce is fragrant and juicy!

Method 1

Ingredients preparation:

1 pound of middle section of grass carp (or carp), 3 green onions, 5 slices of ginger, 5 tablespoons of soy sauce, 1 wine tablespoon, 1/2 teaspoon of salt, 4 tablespoons of sugar, 1 teaspoon of five-spice powder, 5 cups of oil, 1.5 cups of boiling water

Preparation steps:

1. Wash the fish Drain, cut in half from the back into two large pieces, and then cut directly into eight oblique slices (16 slices are obtained). Crush the green onions and ginger and put them in a large bowl. Add soy sauce, wine, and salt and mix. Mix well, then marinate the fish fillets for about 4 hours (turn them up and down twice to allow the flavors to mix evenly).

2. After the peanut oil is heated, fry the fish fillets in two batches (about 3 minutes each batch). Take them out, drain the oil, and immediately soak them in sugar water (1 cup of boiling water) while they are still hot. Dissolve 4 tablespoons of sugar, add five-spice powder and mix thoroughly) soak for about 4 minutes.

3. When the second batch of fish is fried, take out the first batch of fish fillets soaked in sugar water and put them on a plate, and continue to soak the second batch of fish fillets.

4. Pour out the oil for frying the fish, pour the soy sauce in which the fish was originally 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 and turn over on both sides. Dip and serve before serving.

Method 2

Ingredients preparation:

The middle section of herring is about one pound, ginger, green onion, a little soy sauce, wine, sugar and light soy sauce.

Preparation steps:

1. Cut the fish lengthwise from the spine, cut each fish joint into small pieces, marinate with soy sauce and wine for two hours, and drain the water. Heat oil, add fish piece by piece, fry until golden brown and crispy on both sides, take out. (It is not advisable to stir frequently during frying to avoid breaking the fish pieces.)

2. Pour out the excess oil, sauté the onions and ginger, add a little water, add an appropriate amount of light soy sauce, sugar, and soy sauce, and bring to a boil. The juice is thick. Put the fried fish pieces into the thick sauce, stir-fry for a while, and then serve.

Method 3

Ingredients: 500g pomfret; 1 tablespoon chopped green onion; 3 slices of ginger

Seasoning: appropriate amount of oil; 3 tablespoons wine; 3 soy sauce tablespoon; 1 tablespoon sugar; 1 teaspoon allspice; 1 fennel

Preparation steps:

1. Cut the pomfret into pieces and dry the water with paper towels.

2. Add seasoning a), ginger slices and water (about 1-2 times) to a small pot. After boiling, add chopped green onion and cook for a while, then turn off the heat.

3. Put the fish pieces in 1) into a medium-temperature oil pan and fry until cooked (a little more translucent is better), take them out and immediately put them into the boiled 2), soak them for a few minutes and take them out. .

Method 4

Ingredients preparation:

Carp, dark soy sauce, rice wine, sugar, salt, five-spice powder, fermented glutinous rice.

Preparation steps:

1. Remove the carp's body and wash it, remove the head and tail, and cut the fish body into sections of about 3 cm for later use.

2. Boil water in a pot, put dark soy sauce, rice wine, sugar, salt and five-spice powder into it and bring to a boil, then pour it into a container to cool and set aside.

3. Pour the marinade into the cooled sauce and stir evenly.

4. Heat the oil in the pot. When it is about 70% hot, add the fish pieces and fry until the fish is cooked through and the surface of the fish turns golden brown. Remove from the pot.

5. Put the freshly fried hot fish pieces into the cooled sauce and soak them thoroughly for 12 hours before eating. < /p>

1/2 tsp salt; 4 tbsp sugar; 1 tsp allspice; 5 cups oil; 1.5 cups boiling water;

Method:

1. Wash and drain the fish, cut it in half from the back into two large pieces, and then cut it directly into eight diagonal slices (to get 16 slices)

2 Crush the green onions and ginger and place them on a large plate In a bowl, add soy sauce, wine, and salt, mix well, and then marinate the fish fillets for about 4 hours

3. Heat the peanut oil and fry the fish fillets in two batches (each batch will be fried for about 4 hours) (about 3 minutes), take it out, drain the oil, and immediately soak it in sugar water while it is still hot 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 put them on a plate, and continue to soak the second batch of fish fillets.