A list of the contents of this article:

Preparation method of smoked fish

1. Wash and drain the fish, cut the fish into two large pieces from the back, then directly cut into eight oblique slices (a total of 16 slices). Smash the smoked fish, spring onions and ginger in a large bowl, add soy sauce, wine and salt, and then put the fish fillets in the marinade for about 4 hours (turn up and down twice to taste evenly).

2. Wash the grass carp, cut it off from the back of the fish with a sharp knife, remove two pieces of clean fish fillet, clean it up, put the fish skin down on the chopping board, and obliquely cut into thin slices about 0.5 cm thick. Put the fish fillet in a bowl, add sliced ginger, green onions and soy sauce (1 teaspoon, 5 ml) and marinate for 10 minutes.

3. First prepare a fresh herring, wash the herring and put it on the board, split the fish's spine and remove the fish's head, tail and backbone. Then cut the fish into strips and put in the right amount of salt and a small amount of pepper, spring onions and ginger. Fully marinate for a period of time, and then heat the oil pan, then deep-fry the marinated fish in the oil pan until golden brown, and then heat the fish in the pan after frying.

4. [production process] the fish is divided longitudinally from the spine, cut into small pieces, marinate with soy sauce and wine for two hours, and drain. Heat oil, put the fish in one by one, deep-fry until golden on both sides, crisp, remove. Don't turn it often when frying, so as not to break the fish pieces. Pour out excess oil, saute chives and ginger, add a little water, add the right amount of light soy sauce, sugar and soy sauce, and roll until the juice is strong.

5. Smoked fish can be prepared when you are free and kept in the refrigerator. Materials: 1 grass carp (about 1500g), 20 prickly ash, 2 star anise, 1 cinnamon, 4 tablespoons 60ml, 1 tbsp cooking wine (15ml), 3 teaspoons sugar (15g), 2 teaspoons salt (10g), shredded green onions, shredded ginger, water 150ml, oil 200ml (actual consumption 20ml) rinse the fish and remove phosphorus and viscera, lay flat on the board.

6. Pay attention to the temperature of frying. The production method of smoked fish is a typical deep-fried stewed fish technique. Only when the oil temperature of the fried fish reaches 75% heat (a little smoke) can the fish be put into the oil pan one by one, deep-fry over high heat for 1 minute, then deep-fry over low heat for 2 minutes and then fish out. High temperature can quickly lock the surface of the fish while maintaining the soft and tender taste inside.

How to smoke fish

Wash and drain the fish, cut the fish from the back into two large pieces, then directly cut into eight oblique slices (16 pieces in total) smoked fish, onions and ginger are chopped and placed in a large bowl, add soy sauce, wine and salt, then put the fish fillets into marinade for about 4 hours (turn up and down twice to taste evenly).

Smoked fish method 1 [raw material] about one jin of herring, ginger, spring onions a little soy sauce, wine, sugar, light soy sauce appropriate amount. [production process] the fish is divided longitudinally from the spine, cut into small pieces, marinate with soy sauce and wine for two hours, and drain. Heat oil, put the fish in one by one, deep-fry until golden on both sides, crisp, remove.

After the grass carp is cleaned, cut the middle section of the grass carp into pieces, then add the right amount of salt, half a spoon of soy sauce, 1 tablespoon of five-spice powder and marinate for 1 hour to taste. Please click on input Picture description 2 to prepare 2 cilantro, 5 chives, 10 g ginger, 3 fragrant leaves, 2 star anise and 1 piece of cinnamon.

The preparation method and formula of smoked fish are as follows: first, the washed fish is cut into two fingers wide, add two slices of ginger, three pieces of spring onions, a small handful of pepper, two tablespoons of wine, a little pepper, a spoon of salt, grasp well, and marinate for more than two hours.

A fresh fish of a smaller size, usually cut open to remove the internal organs and made into saury.

To make smoked fish, clean the trout and dry it. Adjust the dressing, apply it evenly and thickly on the fish, wrap it with plastic wrap, and place it in the refrigerator for two days. Put the fish on the steam rack, cover the pot and smoke for about 15-20 minutes. Remove the trout from the viscera, remove the blood, wash it and dry it with kitchen paper.

How should dipped fish be cooked to make it more delicious?

1. In a word, the best cooking method of dipping fish in Yunnan is to choose fresh ingredients, properly prepare the fish in water, clean the fish, moderate cooking heat and rich matching. After mastering these key points, we will be able to cook a delicious Yunnan dipping fish with endless aftertaste.

2. Cooking: quickly blanch the pickled fish fillets in boiling water, not for too long, so as to prevent the fish from getting old. Fish fillet can be removed after discoloration to keep the fish fresh and tender. Serve: put the hot fish fillet on the plate, dip it in water on a small plate, and dip the fish fillet in water when eating.

3. Finally, serve the table. Put the cooked fish fillet and vegetables on a plate, then dip the mixed fish fillet in water and pour it on the fish fillet and serve. When eating, the fish fillet will be dipped in water to eat, the fresh and tender fish and dipped in water spicy complement each other, the taste is very good.

4. At this point, a delicious fish dipped in water is finished. When eating, the fish can be dipped in the dip to eat together, so that you can taste the delicacy of the fish and the unique flavor of the dip.