Laoshaoshao
Bajiaoge
Onion root
Raw spoon
ginger slice
Hongrentang spiced rice noodles
Sichuan pepper
Chinese hard liquor
crystal sugar
How does Qingdao smoke fish?
Wash the Spanish mackerel, empty the gills in the stomach, and ensure the blood in the body is clean. Cut 1- 1.5 cm thick slices, sprinkle a little salt, and marinate in high-alcohol liquor for about 20 minutes.
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Control the moisture, fry in an oil pan, keep the fire at medium heat, and fry thoroughly on both sides until golden brown. Be sure to fry as simply as possible, the less water, the more fully absorbed the soup in the later stage.
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Above: Onion, ginger, rock sugar, fragrant leaves, pepper, star anise, and most importantly, Hongrentang spiced powder is more convenient and delicious than ingredients.
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Cook the sauce at the same time when you start pickling fish. Cook with soy sauce+soy sauce+water and all the above seasonings, let it cool, taste the salt yourself, and add some salt if it is weak. The sauce must be deep, not too light. The fried fish with oil control are directly soaked in the sauce, so the amount of sauce should be just below all the fish. It's basically speculation and soaking.
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Soak all the fish in the sauce for more than half an hour, and then re-fire. After the fire boils, the small fire depends on the soup.
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Boil all the soup until it is dry. Finally, when there is little soup, pay attention to turning over the pot and don't paste it. Look, this is when the soup is just boiled. Just smoke the fish and it will be completely tasty.
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Clip the fish out of the plate piece by piece. You can make more at a time, put it in a sealed box and put it in the freezer. When you want to eat, you can take it out in advance and thaw it naturally.
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skill
Necessary for Chinese New Year. . .