Popping fish is a way of making fish in Shanghai, Suzhou, Nanjing and other places. Generally, the use of mackerel or grass carp is cut into pieces → marinated into the bottom flavor → deep-fried in oil → then put into the pre-adjusted broth → soak into the flavor. This is a little bit like our northern production of vinegar cooking crucian carp, crucian carp (without scales) into the hot oil frying crisp, add vinegar, sugar and soy sauce in the pot until thickened, into the crucian carp wrapped in sauce, the finished product taste crispy, fresh flavor.

Popping fish is commonly found in the streets of cities around Jiangsu Province, can be used as a snack, but also under the wine and rice. Immersed in the soup is popping fish delicious soul, northern vinegar cooking crucian carp is also a flavor, but popping fish can have different flavors, different soup modulation method and taste will have a different flavor, soup modulation into each store secret recipe.

Below I have made a few popping fish sauce to share:

Five spice popping fish sauce:

500 grams of water, 30 grams of soy sauce, 20 grams of soy sauce, 20 grams of salt, 300 grams of rock sugar, 10 grams of monosodium glutamate (MSG), 15 grams of chicken essence, 5 star anise, 5 grams of gui pi, 2 slices of coriander, 5 white button, 20 grams of ginger, cilantro 1 tree.

Making: Pour all the above conditions into a stainless steel pot, boil over high heat, change to low heat and simmer for about fifteen minutes until slightly thickened, filter off the dregs, cool and place in the refrigerator.

Five spice spicy popping fish juice:

In the above five spice popping fish juice, add fried pepper and chili pepper (add thirty grams of salad oil in the pot under twenty grams of red pepper, stir-fry sesame flavor over a small fire, and then add twenty grams of chili pepper king stir-fry until browned, and then poured into the five spice popping fish juice.

Note: The degree of spiciness should be added according to the degree of spiciness of diners.

Tomato sweet and sour fish sauce:

50 grams of salad oil, 200 grams of tomato paste, 1000 grams of water, 200 grams of red vinegar, 200 grams of white vinegar, 500 grams of rock sugar, 20 grams of salt.

Production: the net pot into the salad oil hot, into the tomato paste fried red, pour into the big red Zhejiang vinegar, water, white vinegar, rock sugar and salt, large fire boil, change into a small fire until the rock sugar dissolved, simmer until slightly thick can be.

Note: Avoid putting MSG in sweet and sour sauce, like the sauce composite flavor, you can add 100 grams of pork chop sauce, 100 grams of barbecue sauce, 100 grams of seafood sauce on the basis of the above.

Black pepper flavor popping fish sauce:

150 grams of Aji Fresh, 150 grams of seafood sauce, 100 grams of honey, 300 grams of finished black pepper sauce, 200 grams of barbecue sauce, 100 grams of maltose, 150 grams of water.

Make: Put all the above seasonings into a stainless steel pot and boil over low heat, finally add 50g of chicken powder and stir to cool.

Secret sauce have, and then look at the detailed production tutorials of popping fish, as well as the production of small tips, welcome to the subject reference.

Raw materials and seasonings:

Grass carp, five spice popping fish sauce, salad oil, green onions and ginger, cooking wine, white sesame seeds and so on.

The first step: fish pre-processing . Live grass carp is slaughtered in the usual way, remove the head and tail, draw off the fishy threads, use a brush to remove the black membrane in the stomach, wash and put in the refrigerator for two hours.

The second step: the fish knife. Take out the fish body, the knife surface close to the beam bone will be sliced into two slices, and then straight knife cut about two centimeters thick pieces, once again into the water to soak off the blood.

The third step: fish marinade. Drain the fish, add shredded green onion and ginger, cooking wine, a little salt marinade for ten minutes into the bottom flavor.

Step 4: fish pieces over oil. Add a suitable amount of salad oil in the pot, high heat until seventy percent hot, will be marinated fish, one by one into the frying pan, keep a large fire to fry for a minute, and then switch to a small fire to fry for about a minute, and finally open the large fire to fry for about half a minute, you can fish out the oil control.

Step 5: Soak the fish sauce. After controlling the oil of the fish pieces, while hot into the blended five-spice fish sauce, soak for half a minute, fish out of the plate, garnished with a few white sesame seeds and cilantro can go dishes.