Su-style smoked fish is an authentic traditional Jiangnan dish. It tastes sweet, as sweet as Wu Nong soft language. It is sweet and salty, and salty and fresh. It can be made cold or put into soup for seasoning. It has amber appearance and mellow taste. It is soft and tight in the mouth, crispy and sweet.
Smoked fish, coupled with various natural spices, is made purely by hand after frying and then simmering. During the holidays, there will be this delicious dish on the table!
Su style smoked fish
Recipe Recommendations
- salty and sweet
- smoked
- an hour
- ordinary
Steps for Su style smoked fish
1
Ingredients: One tilapia (600 g).
2
Ingredients: 2 shallots, 1 small piece of ginger
3
Ingredients: 2 aniseed, 1 cinnamon, 1 fragrant fruit, 2 fragrant leaves, 5g fennel, 200g sugar.
4
Cut the fish into slices, marinate with spring onions, ginger, rice wine, and fine salt for 2 hours until taste.
5
Cook the oil until medium heat, add the fish pieces, fry until the surface is slightly yellow, and remove them.
6
Wait until the oil in the pan is boiling until it is almost smoking, then fry the fried fish pieces again until they are golden yellow and hard and crispy.
7
Leave a little oil in the pan, add onions, ginger, aniseed, cinnamon, fennel, tsao fruit, and fragrant leaves to fragrant, then pour in all the pickled fish ingredients, add appropriate amount of salt, all the sugar, and add water depending on the saltiness.
8
Immediately add the fish pieces, boil over high heat, simmer over low heat for about 1 hour, and the soup is almost collected.