Sugar-style smoked fish with fresh and sweet taste is a very popular cold dish in Suzhou
I still love it since I was a child.
Su style smoked fish
Recipe Recommendations
- cooking wine half a bottle
- salt 1 scoop
- soy sauce 2 tablespoons
- soy sauce 7 scoops
- rock sugar 2 chunks
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- spiced powder appropriate amount
- salty and sweet
- fried
- several hours
- ordinary
Steps for Su style smoked fish
1
Remove the head and tail of the grass carp, wash it, tear off the black film in the fish belly, dry the water with a kitchen paper towel, and cut it into pieces about 1 cm.
2
Add 1 tablespoon of salt, 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 3 tablespoons of cooking wine, 4 slices of ginger, and a small amount of five-spice powder, mix well, marinate for 3 hours, turning twice in the middle to make it more delicious.
3
Prepare marinade: Add a little water to half a bottle of cooking wine, add 2 large pieces of rock sugar to melt, add chopped green onion and ginger, star anise, cinnamon and 6 tablespoons of soy sauce to boil, simmer over low heat for 10 minutes and let cool.
4
Remove the marinated fish pieces and dry them with a kitchen paper towel.
5
Put the oil in a wok and make it wider. After the oil is heated, add the fish pieces and fry them over medium to medium heat.
6
Don't rush, fry slowly and thoroughly.
7
Fry thoroughly and remove it.
8
Immediately put the fried fish pieces into the prepared marinade, soak and serve.
9
The cooked smoked fish can be used as cold dishes with wine or served with porridge.
10
Of course, fried fish noodles is also a good choice. Put a few spoonfuls of marinade to soak the smoked fish in a bowl, add some boiling water, add a little salt to taste, add the cooked noodles, and sprinkle with chopped green onion to finish.