Smoked fish how to smoke method

Smoked fish how to smoke method, smoked fish belongs to the local specialties, a lot of people after eating smoked fish will have a lingering feeling, in fact, the production method of smoked fish is not difficult, there are a lot of people in our lives will be made by their own, the following smoked fish how to smoke method.

smoked fish how to smoke method 1

Main ingredients: carp meat 1000g

Seasonings: green onion 10g, ginger 30g, minced garlic 25g, soy sauce 50 ml, refined salt 3g, 50 ml of yellow wine, 15g of sugar, 20g of oyster sauce, 20 ml of rice vinegar, 1g of five-spice powder, 0.5g of pepper, 2 red peppercorns, monosodium glutamate (MSG) 5g, 15 ml of sesame oil, 10ml of chili oil

2, and then use the oblique knife deep split to the spine, and then put the knife up, palm strike the back of the knife, chopped into 1 cm thick waling block, such as the method of cutting finished.

3, and then add ginger 5g, soy sauce 15 ml, refined salt, 15 ml of yellow wine mixed and marinated for 1 hour.

4, ginger peeled, 5g cut into slices, the rest shredded.

5, red pepper seeded and shredded.

6, the pot with a high fire after adding oil, burned to seventy percent of the heat, the fish block by block from the side of the pan slid into the oil, deep-fried to the fish block red-brown, crusted hard when the fish, so two times deep-fried good.

7, leave 25 ml of oil in the pan, put the garlic, ginger stir fry aroma, add 75 ml of water.

8, and then add soy sauce, yellow wine, sugar, oyster sauce, five-spice powder, pour into the fish, stir-fry and cover the pot to simmer, see the soup is not much when the addition of monosodium glutamate, sprinkle pepper, red pepper flakes and turn well.

9, and then cook the rice vinegar, dripping sesame oil, spicy oil, sprinkled with green onions, stir fry evenly after the plate.

Characteristics: reddish-brown color, aroma, rich flavor, taste fish crisp, is a good wine.

The key to making

1, the fish should be split evenly thick and thin, so that the water evaporation rate of the fish is roughly equal when frying.

2, frying with high fire, the oil temperature must be high, otherwise the fish is not easy to color, and easy to break, the fish must not be flipped after the pot, a move on the more viscous, to wait for the fish outside the crust hardened, and then use a slotted spoon to pick up the jump and shake a few times, so that most of the fish scattered, a few burning chowder will be naturally separated, deep-fried to the later, the skin of the fish to put the gun can be picked up.

3, burning braised to often turn the pot, so that the fish block into the flavor evenly. To thicken the soup, basically no soup.

Smoked fish how to smoke method 2

five spice smoked fish

- making materials -

Grass carp / mackerel 1500g

Pepper 30 grains

Anise 2

Cinnamon 1

Soya Sauce 60 ml. strong> STEP 1

▼ STEP 1

Lay the middle part of the cleaned grass carp flat on a sheet pan.

▼ STEP 2

Using a kitchen knife, divide the fish into two large slices along the main spine. If there is water on the fish, pat it dry with kitchen paper towels.

▼ STEP 3

Slice the two fillets between the bones to a thickness of about 5 mm. Next, dip them in the seasoning, and soak the peppercorns and star anise in a small bowl of boiling water. Allow the water to cool for 5 minutes, then add the cumin, cinnamon, dark soy sauce and cooking wine to a large bowl. Add the green onion, ginger, chicken broth, sugar and salt to the dipping sauce according to your preference. Marinate the fish in the dressing for 10 minutes.

▼ STEP 4

Heat the oil in a deep fryer over medium heat and add the fish fillets in batches.

▼ STEP 5

Add the fish, one at a time, until the fillets are flat in the oil and not crumpled.

▼ STEP 6

When one side is lightly browned, turn over and fry the other side, as the fillets may appear to be sticking together, so there is no need to break them up, as they can be easily turned over.

▼ STEP 7

When both sides are done, remove from the pan to control the oil.

▼ STEP 8

Add the dipping sauce while it's still hot. When the dipping sauce is added, there will be a "tingling" sound. At this point then use chopsticks to break the fish into single pieces, and then fish out to drain the surface of the dipping sauce, put into the dish that

smoked fish how to smoke method 3

a, how to do smoked fish: advanced

ingredients to prepare

octagonal, cinnamon, sesame seeds, Chenpi

dried chili pepper

Mackerel

1, the pot into the old marinade, add water, and then put all the spices; 2, at the same time to add sugar, soy sauce, soy sauce and other seasonings, boil and then refrigerated; 3, horse mackerel cleaned and drained of water, put into a pan, fry on low heat until both sides of the golden brown; 4, and then while hot! Put into the refrigerated marinade, soak for a day can be.

Second, how to do smoked fish: da man

How to do smoked fish

Preparation of ingredients

Grass carp about 4 pounds, green onions, garlic, ginger, salt, sugar, chicken essence, soy sauce, soy sauce. Soy sauce, cooking wine, pepper 1 small handful, 3 slices of sesame leaves, 1 small piece of cinnamon, 3 large star anise, 2 cloves, fennel seeds moderate, 1 grass nuts, salad oil a little water, 3 large bowls.

Method Steps

1, grass carp washed with a knife and cut into a centimeter or so thick ` fish pieces with kitchen paper to dry the water;

2, put the fish pieces such as large containers, put ginger slices, scallion segments, add two tablespoons of cooking wine, three large tablespoons of soy sauce evenly, refrigerate for at least four hours;

3, the marinated fish pieces of onion ginger pick out, non-stick pan into the salad oil, oil seventy percent of the heat into the fish frying, fish tight white that is changed to medium-low heat frying;

4, will be the fish block turned once continue to fry both sides of the charred, fish out of the cold, will be onion ginger, cleaned, cut large pieces of garlic flattened to be used;

5, will be a small handful of peppercorns, spices 3 large, 3 pieces of sesame, cloves 2, cumin, cinnamon, a small amount of cumin, cinnamon. cumin moderate, a small piece of cinnamon, grass nuts 1 ready, cleaned into the seasoning box;

6, put a little oil in the pot, add onion, ginger and garlic burst incense, and then add three large bowls of boiling water, add soy sauce, old soy sauce appropriate amount, add sugar, add chicken essence, seasoning box, high heat to boil;

7, cook over half an hour over a low heat, and then poured into a large container to be cooled, and then the fish pieces into the marinade marinade 1 hour can be.

Tips

Do not flip the fish easily when frying, the fish pieces are easy to loose.

Third, how to do smoked fish: the basis

ingredients to prepare

mackerel, green onions and ginger in moderation, soy sauce, cooking wine, sugar, oil in moderation.

Method Steps

1, cut the mackerel into thick slices, sprinkle with salt and marinate for a night;

2, hot frying pan, put the mackerel slices, medium-low heat frying until both sides of the golden;

3, and then turn over to fry, frying good, a small amount of oil in the pan, put ginger and green onion stir-fried incense;

4, and then Add soy sauce, cooking wine, sugar, pour the mackerel dry can be