Chinese Food
Spiced smoked fish
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There is a kind of stall in Shanghai. There is a big plastic basin in front of it. There are several fat fish in it. On the back of the chopping board, there are chopped fish sections. The fish heads are neatly stacked on one side. Again. It's a stove. It's very hot. There's a big oil pot on it. There's a sauce cylinder beside it. It's a soy sauce cooked with five spices and sugar. This stall is usually a husband and wife's stall. Most of them speak in a half cooked Shanghai dialect. They shout, smoked fish should be cut. Smoked fish 」。 This is the five fragrant smoked fish stand in Shanghai. This smoked fish is said to be the best made by Suzhou people. The so-called Soviet style smoked fish is also found in Sichuan cuisine. However, there is a slight difference in the way of Sichuan cuisine. The former is to soak the fried fish in the sauce. The latter is to add the fried fish into the fresh soup. Then add the seasoning to boil and collect the juice and bright oil. In contrast, I prefer the way of Suzhou and Shanghai. It is neither greasy nor dry. As for the way of dressing, according to the
Cooking ingredients
Cooking Steps
Step1:Prepare the sauce first. According to personal preference, if you like to make the fish with darker color, you can change part of the raw soy sauce into the old soy sauce; if you like to make the sauce, you can also add less water to make the sauce thicker.
Step2:Boil the seasoning (except ginger, onion and rice wine) into juice.
Step3:Let the sauce cool.
Step4:Split the grass carp in two. Cut the middle part into 2cm wide strips. Marinate with ginger, onion and a little rice wine. Dry the surface with a paper towel.
Step5:Put 500g of canola oil in the hot pot. Heat to 70% heat. Fry the fish until golden.
Step6:Put the fried fish in the sauce while it's hot. The soaking time depends on my taste. I usually only soak 510 minutes.
Step7:Finished product drawin
Step8:Finished product drawin
Step9:Finished product drawin
Cooking tips:1. The oil temperature should be higher. Only when it is fried, it will be crispy outside and tender inside. 2. Besides grass carp, carp, herring and Spanish mackerel can also be used. Those fish with garlic meat are easy to be fried and scattered. It is not suitable for use. There are skills in making delicious dishes.
