Spicy smoked fish
Absolutely delicious ~~ People who don't eat fish will also break the rules!!
Recipe Recommendations
- grass carp appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- pepper oil appropriate amount
Steps for Spicy smoked fish
1
Cut open the purchased grass carp and remove the internal organs, scales, fins, and fish tails. Until the fish becomes a fish stick.
2
Wash it and set it aside until the water on the fish dries. About an hour later, use a clean towel to absorb the remaining water from the fish body and belly. These two steps are important to dry the fish. Water is the main culprit that causes the fish to fall apart during the making process. Chop the fish into small pieces and leave the head behind.
3
Add shredded ginger and salt to marinate the fish pieces to add the flavor and remove the fishy smell. The reason why you pour the fish from the basket into the pot is to make it easier to fully mix the fish with ground ginger and salt. After mixing, you still pour the fish pieces back into the basket.
4
Marinating the fish aside, we began to mix a special seasoning. There are many ingredients needed: minced ginger, minced green onion, soy sauce, vinegar, white sugar, monosodium glutamate, pepper oil, and pepper. Of course, the picture only tells you what the seasonings are, and the amount is not used as a reference. After reading the whole step, you will understand probably how you need to season it.
5
After marinating the fish pieces for 6 hours, they can start frying. Put the fish pieces in boiling oil. Don't always stir the fish pieces in the oil pan, it will easily break.
6
After both sides are fried to golden yellow, you can put the fish pieces in the oil pan directly into the prepared seasoning bowl. At this time, the fish pieces will continue to bubble and make a sizzling sound. This is the taste of the fish pieces absorbing the seasoning. This is the true meaning of "smoking fish".
7
On this side, the fish pieces are flavored in the seasoning bowl, and on the other side, a new round of fish pieces frying begins. When the new ones are almost fried, the first batch can be taken out of the seasoning bowl and placed on a plate.
8
The delicious smoked fish is ready, which is comparable to master-level dishes, and rookies can also cook them! What about you?