How to make smoked fish delicious? The following is the relevant information I collected, for your reference only!

Method 1

Ingredients preparation

1 jin of grass carp (or carp) middle section, 3 green onions branch, 5 slices of ginger, 5 tablespoons of soy sauce, 1 tablespoon of wine, 1/2 teaspoon of salt, 4 tablespoons of sugar, 1 teaspoon of allspice, 5 cups of oil, 1.5 cups of boiling water

Production steps

1. Wash and drain the fish, cut it in half from the back into two large pieces, and then cut it directly into eight oblique slices (***16 slices)

Crush the green onions and ginger and put them in a large bowl. Add soy sauce, wine and salt and mix well. Then marinate the fish fillets for about 4 hours (turn them up and down twice to allow the flavors to mix evenly).

2. After the peanut oil is heated, fry the fish fillets in two batches (about 3 minutes each batch), take them out, drain the oil, and immediately soak them in sugar water (1 cup of boiling water) while they are still hot. Dissolve 4 tablespoons of sugar, add five-spice powder and mix thoroughly) soak for about 4 minutes.

3. When the second batch of fish is fried, take out the first batch of fish fillets soaked in sugar water and put them on a plate, and continue to soak the second batch of fish fillets.

4. Pour out the oil for frying the fish, pour the soy sauce in which the fish was soaked into the pot, add a little sesame oil and bring to a boil, then turn off the heat, drop the fish fillets soaked in sugar water into the pot and turn over on both sides. Dip and serve before serving.

Method 2

Ingredients preparation

The middle section of herring is about one pound, ginger, green onion, a little soy sauce, wine, sugar and light soy sauce.

Preparation steps

1. Cut the fish lengthwise from the spine, cut each fish joint into small pieces, marinate with soy sauce and wine for two hours, and drain the water. Heat oil, add fish piece by piece, fry until golden brown and crispy on both sides, take out. (It is not advisable to stir frequently during frying to avoid breaking the fish pieces.)

2. Pour out the excess oil, sauté the onions and ginger, add a little water, add an appropriate amount of light soy sauce, sugar, and soy sauce, and bring to a boil. The juice is thick. Put the fried fish pieces into the thick sauce, stir-fry for a while, and then serve.

Method Three

Ingredients Preparation

Ingredients: 500g pomfret; 1 tablespoon chopped green onion; 3 slices of ginger

Seasoning: oil Appropriate amount; 3 tablespoons of wine; 3 tablespoons of soy sauce; 1 tablespoon of sugar; 1 teaspoon of allspice; 1 fennel

Production steps

1. Cut the pomfret into chunks , dry the water with paper towels.

2. Add seasoning a), ginger slices and water (about 1-2 times) to a small pot. After boiling, add chopped green onion and cook for a while, then turn off the heat.

3. Put the fish pieces in 1) into a medium-temperature oil pan and fry until cooked (a little more translucent is better), take them out and immediately put them into the boiled 2) and soak them for a few minutes. out.

Method 4

Ingredients preparation

Carp, dark soy sauce, rice wine, sugar, salt, five-spice powder, and marinade.

Preparation steps

1. Remove the carp's body and wash it, remove the head and tail, and cut the fish body into sections of about 3 cm for later use.

2. Boil water in a pot, put dark soy sauce, rice wine, sugar, salt and five-spice powder into it and bring to a boil, then pour it into a container to cool and set aside.

3. Pour the marinade into the cooled sauce and stir evenly.

4. Heat the oil in the pot. When it is about 70% hot, add the fish pieces and fry until the fish is cooked through and the surface of the fish turns golden brown.

5. Put the freshly fried hot fish pieces into the cooled sauce and soak them thoroughly for 12 hours before eating.

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Method 5

Ingredients for Soviet-style smoked fish: 1 pound of grass carp (or carp) middle section 3 green onions 5 slices of ginger 5 tablespoons of soy sauce 1 tablespoon of wine

Salt 1/2 tsp sugar 4 tbsp allspice 1 tsp oil 5 cups boiling water 1.5 cups

Method:

1. Wash and drain the fish. Cut the back into two large pieces, then cut it into eight diagonal slices (16 slices)

2 Crush green onions and ginger and put them in a large bowl, add soy sauce and wine , salt and mix well, then marinate the fish fillets for about 4 hours

3. After the peanut oil is heated, fry the fish fillets in two batches (about 3 minutes for each batch) and take them out. Drain the oil and immediately soak in hot sugar water for about 4 minutes.

When the second batch of fish is fried, take out the first batch of fish fillets soaked in sugar water and continue to soak the second batch of fish fillets.

4 Follow the same steps as step 1