Home-cooked smoked fish
By LexiePurdy
Since the earthquake in Japan, affected by the nuclear leak crisis in Japan, no fish in the market cannot be sold, so everyone can only buy river fish to eat. In fact, I don't like to eat river fish, and there's nothing I can do about it. Buy a section of grass carp today and make smoked fish. You can only eat Shanghai fish that day... I'm so anxious.
Recipe Recommendations
- grass carp a
- garlic appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- fish-flavored
- fried
- an hour
- ordinary
Steps for Home-cooked smoked fish
1
Wash the grass carp, slice and drain, beat the garlic into pieces, and slice the ginger into slices.
2
Pour the soy sauce into the pan and add salt.
3
Add the five-spice powder.
4
Then add ginger and garlic.
5
Add cooking wine, white sugar, water, and chicken essence, stir while cooking, bring to a boil, change to low heat, and wait for the fried fish slices to be added.
6
Heat the oil in another pan, add the fish slices, and fry over medium to medium heat.
7
Fry until both sides are golden brown, and remove.
8
Put directly into the saucepan you are cooking.
9
Cook until both sides are colored.
10
Repeat the above steps, fry all the fish slices, add sauce, plate and serve.Home-cooked smoked fish Make Tips
1. Don't cut the fish slices too thin, otherwise the sauce will easily break after frying. 2. If the fish slices are not cooked yet, remove the heat from the middle of the sauce pan, otherwise the sauce will easily dry. 3. The fried fish slices must be placed in the sauce pan while they are hot, and the hot fish slices will quickly absorb the sauce.