The main raw materials are fish, salt and soybean oil.
Equipment, utensils, pots, etc.
The production method selects fresh fish (hairtail, pomfret, etc.). ), remove the scales, fins and internal organs by laparotomy, wash them with clear water, drain them, cut them into small pieces, marinate them with soy sauce and salt for about 2 hours (according to the ratio of/kloc-0.5 kg of soy sauce and 0.75 kg of refined salt for every 50 kg of fish), take them out, drain them and set them on fire. Soak the fish segments in the prepared seasoning liquid for 3-5 minutes while it is hot (preparation of seasoning liquid: 1 kg ginger, wash, dry the water, grind, and squeeze ginger juice with a cloth bag; 3 kg of white sugar, dissolved in a little water, add 1.5 kg of yellow rice wine, and mix the ginger juice sugar solution with about 250 g of monosodium glutamate evenly. ) soak and drain. Put it on the barbed wire, put the barbed wire into an iron pot with smoking material at the bottom of the pot (smoking material: every 5 kilograms of fish 150 grams of brown sugar, a proper amount of fennel, licorice and pepper are mixed evenly), and cover the pot. Heating, so that brown sugar and other burnt smoke in the pot will discolor the fish segment. Generally, it will become spiced smoked fish after smoking for 10 minutes.
The technological process includes material selection → scale and wing removal → viscera removal → pickling → frying → dipping → smoking → finished product.
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Answer: Mommy Mo.
Grade: wise man
2006 10 8 1) cut the fish into half-inch wide pieces, put them in soy sauce with sugar and ginger juice, and soak them in wine for 1-2 hours (the seasonings are mostly herring and grass carp according to my own taste, and I often cook them with salmon).
2) Marinate for 1-2 hours, take out the fish pieces and drain the water (this step is critical! Because there is soy sauce and sugar in the seasoning, it is particularly easy to get to the bottom of the oil pan, otherwise the marinade will drain as much as possible)
3) Put the marinated fish pieces into an oil pan and fry until the oil content is sufficient, and put them into a large oil pan. I like to eat fried food, so in order not to be disturbed by the lampblack at home, I use a closed fryer. 160C decoction10-15min. Try the fish pieces with chopsticks. They feel firm, not rotten in one clip. Take out and drain the oil.
4) Put a little oil in the wok, put the onion and ginger into the wok, add the fried fish pieces, stir fry with appropriate amount of soy sauce, wine and sugar (I also like to put a little onion on the way), dry and plate.
This can be used as a cold basin, and the bottom is also a good topping.
Comments/reports
Answer: Rose.
Grade: Master
2006 1 practice on October 81
raw material
Grass carp; Buji fish
condiment
Cooking wine, soy sauce, vinegar, sugar, chicken essence, star anise, pepper, dried pepper.
working methods
1. Cut the fish head, split it in two, and cut the fish body into small pieces of about 3cm.
2. After the fish is cut, put it on a plate and marinate it with salt for 5 minutes.
3. Start juice mixing: Cut the 1 star anise with split petals into small pieces, a little pepper, a little cooking wine, a little chicken essence, a little vinegar, a little soy sauce and 2 spoonfuls of sugar, and put them into a slightly larger bowl and mix well.
4. Start frying fish, preferably piece by piece (here you need to use two pairs of chopsticks to cook raw and cooked separately). Put the fish pieces just out of the pot into the prepared juice and put them in while they are hot, so that the fish pieces will be fully flavored. In the juice, the fish pieces will slowly change from golden yellow to sauce color, and then put them on the plate.
If you had eaten at that time, you could sprinkle some chopped green onion on it, which was very nice.
If you don't eat at that time, you can put the cooked fish in a clean jar and keep it in the refrigerator. The shelf life can reach 15 days.
Exercise 2
Ingredients: fish fillets (fleshy) 800g, sesame oil 15ml, fried oil.
Seasoning A: 2 shallots, 3 slices of ginger, cooking wine 15ml, soy sauce 15ml, 3g of salt and a little spiced powder.
Seasoning b:
45 ml of soy sauce, 8 ml of cooking wine, 30 g of sugar, 50 g of water, 25 ml of Zhenjiang balsamic vinegar and 0/0 g of starch.
Exercise:
1. Mix seasoning A, add fish fillets, and let stand 1 hour.
2. Take out the fish fillets, skim off the onion and ginger slices, heat and fry the oil, add the fish fillets, and fry for about 10 minutes on medium heat. Do not stir fry in the middle, otherwise the fish fillets will be fragile. Remove the fish fillets and drain the oil for later use.
3. Heat the sesame oil in the wok, mix all the seasonings B and pour them into the wok and stir well. Then put the fish fillets in a wok and stir-fry over low heat until the soup thickens and dries.
Exercise 3
Raw materials:
One fresh fish (about 1000g). Salt 5g, cooking wine 30g, soy sauce 20g, ginger 10g, onion 10g, vegetable oil 1000g, sugar 20g, and fresh rice1g.
Production method:
(1) Remove scales and gills from fresh fish, clean them by laparotomy, remove tooth bones, cut them into axe slices, and take them out and add salt, cooking wine, soy sauce, ginger slices and shallots 15 minutes.
(2) Put the pot on the fire, heat the vegetable oil (about 200℃), fry the fish until golden brown, and take it out.
(3) Drain part of the oil (about 75g of remaining oil) in the pot, add the onion and ginger, take out the onion and ginger after the fire changes color and smells, add cooking wine, sugar, soy sauce and fresh soup and mix well.
(4) Move the pot to medium fire and put the fish pieces in until the juice is dry. Fill the pottery bowl with red-hot charcoal, put it in big powder (about 25 grams) and burn it until it starts to smoke. Put the fish in a flute dustpan or a special smoking cage and smoke for a few minutes. When eating, cut into strips and put them on a plate.
Exercise 4
Raw materials: fresh Spanish mackerel 1 star anise 750g, fragrant leaves 25g, cinnamon 20g.
A little onion and ginger.
Seasoning: soy sauce, monosodium glutamate, sugar, pepper, spiced powder.
Production process: (1) Change Spanish mackerel into large pieces with a spatula, then add essence and soy sauce and marinate slightly.
(2) Put the pickled Spanish mackerel in an oil pan and fry until golden brown.
(3) Stir-fry the onion, ginger and spices in the oil, add water and spiced powder to taste, and dry the soup with low fire.
Exercise 5
The raw material is about a catty of herring, a little ginger and onion, and a proper amount of soy sauce, wine, sugar and soy sauce.
Practice fish from the spine, cut into small pieces every other fish section, marinate in soy sauce and wine for two hours, and drain.
Heat oil, put the fish pieces in, 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 off 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 serve.