Smoked fish home cooking method
Smoked fish home cooking method, smoked fish, it is understood that also called popping fish, many people know that the serious do smoked fish, is to buy oversized grass carp, and smoked this way is a common way we cook, to come to understand the smoked fish home cooking method.
Smoked fish home production methods 1
Ingredients: 6 small pomfret, green onions and ginger, appropriate amount
Seasoning: soy sauce, soy sauce, sugar, cooking wine
Methods / Steps
pomfret gutted and washed, in the middle of the fish slice a knife cut flower knife.
Put it in a basin, add dark soy sauce, soy sauce, cooking wine, ginger cut into slices and green onion cut into pieces, mix well and marinate for 4 hours.
pan hot oil, fifty percent hot, in order to use kitchen paper to drain the water of the fish one by one into the frying until both sides of the golden brown removed
all fried, pour out most of the oil in the pan, leaving only a little oil, the fish all in the marinade of the fish with the onion and ginger a piece of the pouring, add boiling water, sugar (to a large number of, usually one catty of fish need to be half a catty of sugar!)
Turn off the fire, wait for it to cool, take it out and put it on a plate
Smoked Fish Home Preparation Method 2Main Ingredients: mackerel section 500g.
Side Ingredients: moderate amount of oil, moderate amount of ginger, moderate amount of green onions, 15ml of cooking wine, 4 tablespoons of soy sauce, 2 tablespoons of soy sauce for steaming fish, one tablespoon of sugar, 20g of oolong tea leaves, 100g of brown sugar.
This help Smoked Fish 'Practice
1, mackerel segments washed and drained.
2. Prepare green onion segments and ginger slices.
3, add the green onion and ginger to the fish section with cooking wine and mix well to marinate for half an hour.
4: Add 4 tablespoons of soy sauce and 2 tablespoons of soy sauce to the bowl.
5. One tablespoon of sugar and 4 tablespoons of water and mix well.
6. Pour into a pot and bring to a boil, then remove from heat.
7: Warm the oil in a hot pan and take out the sliced ginger and sliced scallions from the marinated fish and pop them into the pan.
8, then add the fish pieces.
9, frying until both sides of the golden red color and then removed.
10, fish up immediately after adding the sauce to soak into the flavor and fish up.
11, prepare brown sugar and oolong tea leaves.
12, the baking dish lined with tinfoil after the brown sugar and tea.
13, into the oven, put the fish pieces into the grill into the oven into the baking tray on the top layer, bake at 200 degrees until the brown sugar completely melted out of the smoke and then stop, wait for the smoke to disappear before removing.
14, finished.
Smoked fish home production method 3Ingredients: grass carp, green onions, peppercorns, rock sugar, a high degree of white wine, cooking oil, soy sauce, salt, old vinegar, ginger, garlic, dashi.
Method Steps:
Step 1, fish scales, viscera, rinse with water, cut strips spare.
Step 2, fish strips into the basin, add green onions, ginger and garlic (***200g), peppercorns and spices, rock sugar, high white wine, salt, soy sauce, mix well, seal and put into the refrigerator for 12 hours, stirring once or twice during the refrigeration period, so that it is marinated evenly.
Step 3, marinate and then rinse the sauce on the surface of the fish sticks with water, so that the color of the fried fish sticks is red and bright, and will not burn. Another pot pour cooking oil, oil temperature 40% hot, one by one into the fish, deep-fried to golden brown fish out, to be the oil temperature 50% hot when the re-frying once, to be the fish when the red fish fish out.
Step 4, another pot to do the marinade. Hot pot of cold oil, onion, ginger and garlic burst incense into the pepper seasonings, rock sugar, soy sauce, salt, add boiling water, the amount of which can be no more than the fish shall prevail, boil for three minutes to cool, and then put the fried fish into the marinade. Seal it well and put it in the refrigerator again for 12 hours.
Step 5, after 24 hours of production process, a plate of red color, taste sweet and sour salty smoked fish is ready.