Chinese Food
Fried fish with spiced sauce
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Smoked fish is a Shanghai local dish. It's mostly cold food in Shanghai. As the father of northerners, it's handy to make smoked fish. My father transferred to Anshan Iron and steel works from the front line of anti US war and aid Korea. Here are friends from all over the world. Under the same eaves, there are people who love wine. After the alcohol exercise, Dad summed up the essence of drinking. The best pleasure of drinking is to be drunk. It's like watching flowers floating in the fog and going with the wind. The best state is from slight drunk to intoxicated. And drink with friends. Drink is hearty, brother, sincere. Drinking is naturally inseparable from food and wine. This smoked fish was taught by his Shanghai friends in his bedroom. In fact, there is no smoking process in Shanghai. Because of its similar appearance and appearance, it is called smoked fish. Dad only loves hot smoked fish. It's better because it's fresh. Food is boundless. You don't understand the world of food. Dad makes smoked fish every Spring Festival. Usually as the forerunner of spring festival feast at home
Cooking ingredients
Cooking Steps
Step1:Buy the most common grass carp. Grass carp has a lot of meat. Choose the larger grass carp. The small fish and the big fish are the same. Of course, choose the big fis
Step2:Cut off the head first. Cut off the head from the position. Cut along the back of the fish and cut down the knife
Step3:Cut the fish into one and a half finger wide pieces under the fish bone slices; put 2 tablespoons of salt, onion, ginger and 2 tablespoons of cooking wine into the fish pieces and grasp the bottom taste evenl
Step4:Marinate in refrigerato
Step5:Next, the most important thing is to make the sauce of spiced smoked fish. Prepare cinnamon, star anise, dried pepper, crystal sugar, ginger, fragrant leaves and shallot.
Step6:Pour 2 bowls of boiling water into the cooking pot. Pour in a small half bowl of soy sauce. Old style colorin
Step7:Two big lollipops. 13 fragrant 3 spoon
Step8:All accessories put i
Step9:Add shallots. A bowl of Huadiao wine. Don't think there's too much seasoning. It's dipping, not collecting. Don't worry about the taste. There are thirteen joss sticks that cover the sweet taste. They are not greasy to eat. Add 1 tbsp oyster sauce and boil to taste.
Step10:Put in oil in another pot. Heat it to 60-70% heat. Put in some ginger. Put in the fish piece by piece. Don't put too much. Fry it for a while, wait for the fish piece to be finalized, and then use the spatula to break the fish piece. Fry the fish until it's Brown for 34 minutes. Let it cool. Put the fish in the pot again and fry again. It will make the fish crisper. Fry the fish until it is deep golden yellow. Take a piece of fish with big bones and try it. When the fish bones are crispy, fry the
Step11:Take out the fish pieces and quickly put the hot fish pieces into the boiled juice. You will hear the pleasant bared sound. When the dried fish pieces are thirsty, inhale the fresh juice. The delicious fried fish with five flavors can be made
Cooking tips:Tips from godofiercy Moses - 1. If you want the fish bone to be crispy, don't paste the fish pieces. Pat the starch or flour on the fish meat. Block the fish meat. The mixed juice won't taste. 2. After the fish is fried, put the fried fish into the sauce while it is hot. When the juice is cold, it will not go in. Remember that the fish pieces and sauces should be warm. It's delicious to eat when it's hot. 3. Cut off the fish head and tail first. Don't waste the tofu soup. For the first time, the knife was slightly inclined down. It was attached to the bone. The fish bones are crispy too. Put the fish in the juice quickly after it is fished out. You will hear a pleasant bared sound. Put the fish in the juice and soak it out and put it on the plate. At this time, the fish is full of the taste of the juice. There are skills in making delicious dishes.
