What kind of fish is used for spiced smoked fish? I believe everyone has eaten smoked fish. There are many people who like smoked fish, and the emphasis on making smoked fish in different regions is different. The spiced smoked fish in Jiangsu and Zhejiang regions is very particular about the selection of materials. Here's what kind of fish is used for spiced smoked fish.

What fish is used for spiced smoked fish 1 herring, grass carp and carp for spiced smoked fish.

Food preparation

Fish fillet 1 kg, 3 shallots, 5 slices of ginger, 5 tablespoons of soy sauce, wine 1 tablespoon, salt 1/2 tablespoons, 4 tablespoons of sugar, spiced powder 1 tablespoon, 5 cups of oil, and 0.5 cups of boiled water.

Production step

1, wash and drain the fish, cut it into two pieces from the back, and then cut it into eight pieces directly. Chop the onion and ginger, put them in a big bowl, add soy sauce, wine and salt, and mix well, then put the fillets in the marinade for about 4 hours (you must turn them up and down twice to taste evenly).

2. After the peanut oil is heated, fry the fish fillets in two batches (about 3 minutes for each batch), then drain the oil stains, and immediately soak them in sugar water (1 cup of boiling water to dissolve 4 tablespoons of sugar, then add the spiced powder and mix well) for about 4 minutes.

3. 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 then soak the second batch of fish fillets.

4. Pour out the oil of fried fish, pour the sauce juice of the original fish in the pot, add a little sesame oil and boil it, then turn off the fire. Drop the fillets soaked in sugar water into the pot, turn them over and dip them on both sides before serving.

What kind of fish is used for spiced smoked fish? 2 Spiced smoked fish is a famous specialty dish, belonging to Shanghai cuisine. Golden color, crisp outside and tender inside, five flavors and heavy sweetness. Spanish mackerel has delicate meat, delicious taste and rich nutrition.

knack for cooking

1, the fish is fragile, so when frying fish, turn it as little as possible. The fish pieces may stick when frying for the first time, and they can be separated when frying for the second time;

2. Soy sauce, soy sauce and brine juice all contain salt, and the amount of salt should be controlled and put less;

3, like to put more rock sugar in Soviet-style smoked fish, so that the sweetness is outstanding enough;

4, soak for more than 4 hours, it is better to stay overnight. For friends who are eager to eat right away, put the fried fish pieces into the boiled brine and cook them on low heat until the juice is collected.

5, like to eat hot, smoked fish microwave or directly with the marinade after heating out.

method of work

Ingredients: 500g of herring (or pomfret).

Seasoning: onion and ginger slices, 3 tablespoons of yellow wine, a little cinnamon and fennel, half a teaspoon of soy sauce (about 50g), 3.5 tablespoons of sugar, sesame oil 1 teaspoon, 300g of raw oil (actual consumption100g) and half a teaspoon of spiced powder.

Method:

1, cut the fish into thin pieces by oblique knife method, mix with some onion ginger, yellow wine and fine salt for 30 minutes to taste, then fry it in high heat until it is golden yellow and hard and crisp, and take it out.

2. Leave a small amount of oil in the original pot, add onion ginger, yellow wine, cinnamon, fennel, soy sauce, white sugar and a small amount of soup (about 50g) to make a thick and sticky spiced marinade, pour sesame oil on it, then soak the fish pieces in the marinade to absorb the taste, and sprinkle with spiced powder.

Features: red sauce. Crispy outside and soft and fresh inside, sweet and salty, full of flavor.

Key:

1, domestic oil consumption is limited, in order to prevent the oil of fried fish from getting dirty, do not use soy sauce in the seasoning of mixed fish.

2. Domestic stoves have limited firepower, so they should be fried several times in small quantities to keep high oil temperature.

What kind of fish is used for spiced smoked fish? 3 If you have the conditions, you'd better buy Wuchang fish to make it. If you can't buy it, buy two plump grass carp instead. I bought 6 kg of grass carp this time, so I prepared three spoonfuls of spiced powder, two spoonfuls of cooking wine, two spoonfuls of vinegar, three spoonfuls of soy sauce, four spoonfuls of sugar, one spoonful of pepper, two tablespoons of soy sauce, salt and tea. The spoon mentioned here is a stainless steel spoon for ordinary children to eat, while the big spoon refers to the spoon for holding soup, not the small spoon that comes with the seasoning box. This needs to be clearly distinguished.

Clean up the fish, remove the tail and cut the head, and chop the fish into blocks, just cut them into the size of ordinary fried fish pieces. Then put the prepared spiced powder, cooking wine, vinegar, soy sauce, soy sauce and pepper into it. If you think it's tasteless, you can add a little more salt and two spoonfuls of sugar to improve the taste. It takes about two days to marinate the fish evenly in the basin, and turn it over with chopsticks every few hours to make the fish pieces taste evenly. After pickling, take out the fish, control the seasoning to dry, and boil the oil.

The oil temperature is 70% hot, and it smokes slightly, so you can put the fish pieces. Don't start turning until the fish is set, otherwise the fish pieces will easily break. When the fish is smashed to a crimson color, it can be fished out. This method is different from frying fish with starch in peacetime. Many people have difficulty in controlling the time of frying fish. It is suggested to fry fish slowly on a small fire. After frying once, you will have experience. If you are really worried, put a piece first. When you feel almost the same, take it out and taste it, and then decide how long to fry it at a time.

The last step is to smoke the fish. You don't need to light a stove or set fire at home. You can smoke the fish with an iron pot. Prepare a piece of tin foil with prepared sugar and tea on it. Tea doesn't need to be put too much, but it just plays the role of a finishing touch. If you really can't find Xizi, brush the bottom of the pot with a layer of oil and let it soak into the pot evenly, so that no liquid will flow out when the pot is turned over, and then sprinkle sugar and tea on it.

Prepare a metal grate, preferably a mesh grate. The bigger the gap between the grates, the better. Put the fish pieces neatly on it. Don't be greedy, otherwise there will be places where you can't find them. Cover the lid and turn on the fire to smoke slowly. You can see a lot of smoke coming out after a while. At this time, you can turn off the fire and stew for a few minutes, then open the lid, turn the fish over and smoke it again. This kind of smoked fish is delicious even if it is cold. I recommend that you put it in the refrigerator and freeze it before eating. The taste is also very good. If you put the fish pieces in a fresh-keeping box, the shelf life will be longer.