Popping fish, also known as smoked fish, is a very favorite method of cooking fish in the southern part of the country. It is sweet and salty with a bright flavor and juice, and this dish is mainly a cold dish. In Jiangnan, many used to do for the soup noodle topping. Jiangnan people like to eat soft and sticky, like to soak in the noodle soup before eating, the noodle soup will also become more fragrant and sweet.

Materials: 1 mackerel (or grass carp) (700g)

Ingredients: 2 tbsp balsamic vinegar, 4 slices ginger, 4 green onions, 4 tbsp cooking wine, 2 tbsp light soy sauce, 2 tbsp sugar, 400g oil (30g)

Methods:

1. Wash the mackerel, remove the head and tail, and slice the fish into roughly 1cm fillets. marinate for half an hour;

2, and then add 2 slices of ginger and 3 pieces of scallion, continue to marinate for 2 hours;

3, the pot into the oil, with a large fire when the oil temperature rises to eight mature (the oil surface above the obvious smoke), into the fish pieces, with a small fire deep-frying to the skin is slightly yellow, the fish meat can be tightened, fish out of the drain oil;

4, leave a little bottom oil burned to seventy percent of the heat, put the The remaining ginger and scallions burst incense, add the right amount of water, seasoning old soy sauce, sugar, vinegar boil, change the small fire into a thick juice;

5, will be fried fish into the thick juice soaked in half a day, take out you can eat.

Tips:

1, in the selection of fish, with the best taste of mackerel, mackerel fins are gray and black, the mouth is pointed.

2, when cutting the fish, the slices should not be cut too thin, that will easily make the fish fry old.

3, the thick juice should be boiled more, so that the fish pieces can be completely immersed in it, so that it can be fully juiced.