This is a famous dish in Jiangsu and Zhejiang provinces. It is extremely delicious and suitable for cold food. You might as well make more each time, put it in the refrigerator to refrigerate, and eat slowly.
[Smoked Fish] literally can easily make people think that it is made by smoking. In fact, the production process has nothing to do with smoking. As for why, I don't know. If any sister knows that it doesn't need smoking, why don't you tell me why the fish is called "Smoked Fish"?
smoked fish
Recipe Recommendations
- grass carp 600 grams
- yellow wine 1 tablespoon
- soy sauce 4 tablespoons
- sugar 2 tablespoons
- spiced powder 1/2 teaspoon
- vegetable oil 500 grams(实耗约50 grams)
- water 1 cup
- salty and sweet
- simmer
- an hour
- ordinary
Steps for smoked fish
1
Clean the middle section of the grass carp and cut it in half from the large bone.
2
Cut the large area diagonally and use a kitchen paper towel to drain the water off the fish surface.
3
Pour the oil into the pan, heat until it is 8 minutes hot, add the fish slices and fry until light brown, and remove.
4
Pour all seasonings into the pan and bring to a boil.
5
Pour in the fried fish slices.
6
Cook over low heat until the soup is dry, let cool, take out and serve.