I only know that my mother loves smoked fish, but I only found out today that she doesn't know how to cook it.
So I saw haddock again, the meat was firm and it was the best way to cook.
Smoking fish does not require smoking, but requires sauce to soak them out.
Crisp on the outside and soft on the inside, with sweet taste.
Sprinkle with some sesame seeds and cilantro, and eat it cold for a lasting aftertaste.
Smoked fish with endless aftertaste
Recipe Recommendations
- Jiang two pieces
- onion appropriate amount
- octagonal half-grain
- cinnamon half a tablet
- shisanxiang appropriate amount
- nutmeg appropriate amount
- pepper 6-7 grain
- geranyl 2 small pieces
- soy sauce 5 scoops
- soy sauce 1 scoop
- salt appropriate amount
- rock sugar appropriate amount
Steps for Smoked fish with endless aftertaste
1
Dry the fish pieces with a kitchen paper towel. When fried this way, the oil will not splash everywhere.
2
Slowly fry on low heat until golden brown on both sides.
3
There is still a mouthful of fish oil left in the pan, stir-fry the ginger and spring onions until fragrant. Spray Shaoxing wine and let the aroma of wine fill the house. Then add appropriate water, soy sauce, soy sauce, salt, rock sugar, star anise, cinnamon, 13 spices, nutmeg, prickly ash and fragrant leaves. Bring to a boil.
4
Just let the soup cook well, put the fish in, cover with low heat and simmer for 5 minutes. Turn over and continue to cover and simmer for 5 minutes. Remove the cover, medium heat, use a spoon to pour juice on the fish pieces, and collect the soup.
5
When the soup starts to get thick, turn off the heat. Remove the fish pieces and place them in a container, and pour over the remaining soup in the pan. Marinate until the fish pieces are cool. Finally, sprinkle with some green onions, white sesame seeds and coriander, and you will have a very, very aftertaste of smoked fish.Smoked fish with endless aftertaste Make Tips
1. Choose fish pieces with firm meat so that they will not easily disperse when frying and will taste better. 2. The amount of rock sugar is more or less according to personal taste. 3. There is a way to smoke fish without stewing it. But the meat of haddock is tight and tight, so it will taste better when stewed.