Main ingredient: 450 grams of dried tuna smoked fish
Accessories: salt, 150 grams of icing sugar, 1 piece of ginger, 4 pieces of garlic, 2 anise star anise, 1 small piece of cinnamon, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of balsamic vinegar, 3 small green onions, 1 teaspoon of pepper, 3 tablespoons of yellow wine (shaoxingjiu)
The way to make smoked fish
Steps:
1. Wash green onion, ginger and garlic, slice ginger and pat it loose with the back of a knife; take the white part of the green onion and cut it into sections, peel the garlic cloves and set aside
2. Wash the fish dry, remove the tail from the fish body and chop it into pieces (about 3-4CM wide); marinate it with 1 tablespoon of cooking wine, 1 teaspoon of pepper and the ginger slices, the white part of the green onion and set it aside for about half an hour or more
3. Heat up the oil in a frying pan, and when the oil temperature reaches 50-50%, add the fish to the frying pan, about 40%, When the oil temperature is about 40% to 50%, put the marinated fish pieces into the frying pan with kitchen paper to dry the water until crispy, and then fish out to control the oil
4. Continue to add oil to the frying pan until the oil temperature is 70% to 80%, and then fry the fish pieces again, and then fish the pieces of fish when they are golden brown, fish out quickly to control the oil and standby
5. Heat up a separate pan and fill it with a little bit of oil, and then put the garlic cloves, ginger slices, green onions, star anise, and cinnamon into the pan over medium-low heat to stir-fry, and then add the garlic cloves and pepper to the pan over medium-low heat. In a small fire, stir incense, pour into the wine 3 tablespoons, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, under the rock sugar, salt to taste, pour a bowl of water in the pot, high heat to boil, the fried fish into the fish pieces, the fish pieces and the soup stir fry evenly to medium-high heat simmering
6. In the process of simmering, halfway through the need to turn the fish pieces to make the fish pieces of coloring uniformly. When the fish is full of flavor (about 40 minutes), pour 1 teaspoon of balsamic vinegar into the pot, push well, and serve. Serve the smoked fish hot or cooled
.