Smoked fish method 1,

Materials

Main ingredients: freshwater fish such as herring or carp, silver carp, grass carp, and pomfret can also be used

Marinate: wine, dark soy sauce, light soy sauce, ginger, green onions, salt, sugar (a lot), vinegar (I didn’t add vinegar, I was afraid it wasn’t sweet enough, so I added homemade lemon honey paste)

Method

1. Cut the fish into pieces, marinate in the above marinade for 3 hours, put in a pan with half oil.

2. The pot should be fully heated before adding oil so that it will not stick to the bottom of the pot. When the oil is hot, add three slices of ginger and it will be ok.

3. Dry the fish and add the marinade to the oil pan. It will first sink to the bottom of the pan, then float to the oil surface again as the water evaporates. Skim off the ginger and green onion floating on top.

4. Take it out as soon as it is fried, and immerse it in the sauce. As soon as the juice is added, there will be a "sizzling" sound. It sounds delicious, and it seems to be dry enough!

5. Soak the first batch in the sauce, wait until the second batch is fried, then take out the first batch, then return all the fish and sauce to the pot, cover the pot, and simmer.

6. Just simmer it for a while to reduce the juice. What matters is the flavor. It doesn’t matter whether it is simmered or not.

Smoked fish method 2

Ingredients

1 grass carp (about 1500g), 20 peppercorns, 2 star anise, 1 cinnamon, fresh special grade 4 tablespoons of dark soy sauce (60ml), 1 tablespoon of cooking wine (15ml), 3 teaspoons of white sugar (15g), 2 teaspoons of salt (10g), appropriate amount of shredded green onions and ginger, 150ml of water, 200ml of oil (actual consumption: 20ml)

Method

Wash the fish, remove phosphorus and internal organs, and lay it flat on the chopping board. Use your favorite kitchen knife to cut the fish into two pieces along the main spine. If there is water on the fish, pat it dry with a napkin. Fish heads, fins, and tails are useless and can be discarded.

Cut the piece of fish with fish bones into slices about 5cm thick (the bone seam is very easy to cut), and cut the other piece of fish into slices according to the approximate thickness. (If there is still water, pat it dry with a napkin.)

Adjust the dipping sauce: Take more than 20 peppercorns and an aniseed and soak them in half a bowl of boiling water. After five minutes, when the water is cold, pour it into a large bowl. Add cumin, soy sauce and cooking wine and add half a bowl. Then add shredded green onion, shredded ginger, chicken essence, white sugar (more) and salt to the dipping sauce according to personal preference. Keep it on hand for later use.

Put a flat-bottomed frying pan (any other frying pan can also be used) over medium heat and pour in an appropriate amount of oil (about 2cm thick). After the oil is hot, put the prepared fish fillets in batches. Add to pot. It's better to spread the fish fillets evenly in the oil every time. Fry until slightly brown, turn over and fry the other side. (At this time, the fish fillets will stick together without breaking them up, so they are easy to flip.)

After both sides are fried, pick them up with a slotted spoon, add a little bit of oil, and add the dipping sauce while they are hot. After adding the dipping sauce, there will be a "squeak" sound. Use chopsticks to break the fish fillets into individual pieces, then remove the wet juice and put it on a plate.

Tips

You can put new fish fillets in the oil immediately after adding a batch of fried fish fillets to the dip. While the fish is frying, remove the previous batch of fish fillets from the dipping sauce. Do not leave the fried fillets in the dip for more than half a minute.