2. Cut the fish into long strips about an inch wide, put a little salt and a few peppercorns, ginger and green onions, scratch, put into the refrigerator freezer, can be taken out after a day.
3. Heat the oil will be fish pieces into the pot, fry until golden brown out, all the fish pieces fried, and then all into the pot to go.
4. soy sauce, sugar, ginger, green onions, a little vinegar, a little cooking wine, simmer until it becomes a marinade, pour into the fish pieces and stir-fry a few times, can be served.
There are several other ways to do this:
A Rice Smoked Fish
Raw materials Fresh fish a (about 1000 grams). Salt 5 grams, 30 grams of cooking wine, 20 grams of soy sauce, 10 grams of ginger, 10 grams of green onion, 1,000 grams of veggie oil, 20 grams of sugar, 1 gram of fresh chang.
Method of preparation Fresh fish scales, gills, disemboweled and cleaned, remove the tooth bone, chopped into axe block, with salt, cooking wine, soy sauce, ginger, scallion marinade for 15 minutes to take out. Pan set on high heat, under the veggie oil hot (about 200 ℃), under the fish fried until golden brown. Decant part of the oil in the pot (leaving about 75 grams of oil), the next green onion, ginger, fire south to the discoloration of the flavor, remove the green onion, ginger, add wine, sugar, soy sauce, fresh broth and stir well. Move the pot to medium heat, the next fish pieces, until the juice to close dry pot. Earth bowl with red charcoal, into the end of the big (about 25 grams) burned until the smoke, the fish into the flute Kei or special smoked cage, smoked for a few minutes to take out. The fish is cut into strips and served on a plate.
Features The color is brownish-red, salty-sweet and crispy, and the smoke is rich and flavorful.
B Soviet-Style Smoked Fish
Ingredients: 1 catty grass carp 3 scallions 5 slices of ginger 5 tbsp soy sauce 5 tbsp wine 1 tbsp
Salt 1/2 tsp sugar 4 tbsp five-spice powder 1 tsp oil 5 cups water 1.5 cups
Methods:
Wash and drain the fish, then slice the fish from the back into two large pieces, then cut it directly into eight diagonal slices (16 slices)
To serve, slice the fish into eight diagonal slices (16 slices)
To serve, cut the fish into eight diagonal slices (16 slices)
Cook the fish in a single bowl.
Put the chopped green onion and ginger in a large bowl, add soy sauce, wine, salt and mix well, then put the fish slices into the marinade for about 4 hours (have to be turned up and down twice in order to evenly taste)
Peanut oil is hot, then the fish slices will be divided into two batches of pan frying (each batch of frying for about 3 minutes or so) Drain the oil, then soak into the sugar water while it is still hot (1 cup of water to dissolve 4 tablespoons of sugar and then add the (1 cup boiling water, dissolve 4 tbsp sugar, add five-spice powder and mix well) for about 4 minutes.
When the second batch of fish is ready, remove the first batch of fish fillets from the sugar water and place on a plate for the second batch of fish fillets.
Pour out the oil for frying the fish, pour down the soy sauce in the pot, and add a little sesame oil to bring it to a boil and then turn off the heat, then drop the fish slices that have been soaked in the sugar water into the pot and turn them over and dip them into the sauce for a while, then put them on a plate, and serve them after they have cooled down
This is a good idea.