smoked fish 1: yellow croaker, white wine, rock sugar, brown sugar, allspice powder, vinegar, soy sauce, salt, aniseed, pepper and ginger slices. After washing the yellow croaker, the fish body pricked with a flower knife and marinated with salt, white wine and ginger slices for 2 hours. Add water to the pot, boil, add crystal sugar, brown sugar, spiced powder, vinegar, soy sauce, salt, aniseed and pepper, boil for 2 minutes, then pour the soup into the vessel. Dry the fish after pickling, heat the oil and fry until golden on both sides. Soak the fried fish in the soup for half a day before taking it out.

smoked fish 2: about a catty of herring, a little soy sauce, wine, sugar and soy sauce with ginger and onion. The fish is divided vertically from the spine, cut into small pieces every other fish joint, marinated in soy sauce and wine for two hours, and drained. Heat the oil, put the fish in pieces, fry until both sides are golden and crisp, and take out. It is not advisable to turn it frequently when frying, so as not to break the fish pieces. ) Pour out the excess oil, saute shallots and ginger, add a little water, add some soy sauce, sugar and soy sauce, and roll until the juice is thick. Put the fried fish pieces into the prepared thick sauce, stir-fry for a while, and then serve.

Smoked fish III: After fresh grass carp is killed and treated, it is washed with clear water. First, the fish head is cut off and split into two pieces (one with spine and the other without spine). Then, the fish fillets are cut into oblique knife blocks with the skin surface of 1 ~ 2 cm (the thickness of the fish pieces), so that the fish pieces are uniform in thickness and size. Take dark soy sauce as 4% of the total amount of fish pieces, refined salt as 2%, yellow wine and onion juice as appropriate, mix the above soaking ingredients together, put the fish pieces in it, soak them for 2-4 hours, then take them out and drain them.

fry the drained fish pieces in an oil pan at 18℃ for 3 ~ 5 minutes until the fish pieces are solid and brown or brown. Generally, it is better to use vegetable oil to prevent the surface of fish pieces from being fried old and burnt. The amount of fish pieces put in each time is about 1% of the oil amount. When frying, turn and shake the fish pieces immediately after they float to prevent them from sticking.

to prepare the seasoning liquid, according to the required dosage, take fennel, cinnamon and ginger onion, add water to boil, and then continue to simmer for about 1 hour. Take the soup, add white sugar, boil and deepen, then add yellow wine, monosodium glutamate, etc. and stir well for later use. Take out the fried fish pieces and drain them for a while, soak them in the seasoning liquid for about 5 minutes while they are hot, and then take out and drain the soup.

Reminder: Freshwater fish, grass, carp, silver carp and sea fish pomfret are mostly used as raw materials for smoked fish processing. At present, other fresh and freshwater small miscellaneous fish are also used as raw materials. The best smoked fish products are fresh herring or grass carp weighing about 5 kg. The freshness of raw materials should be first-class chilled or frozen fish, and fresh raw materials are the best.