The process of making smoked fish, how to make smoked fish

Spiced smoked fish: (best eaten with fresh bashi or hairtail).

Ingredients: 1000 grams of fresh mackerel or hairtail.

Seasoning: 10 grams of soy sauce, 20 grams of cooking wine, 5 grams of vinegar, 3 grams of salt, 4 grams of monosodium glutamate, 30 grams of green onion, 20 grams of ginger, 30 grams of sugar, 30 grams of five-spice powder, 270 grams of oil, 10 grams of sesame oil, 750 grams of chicken broth or water.

Preparation: 1. Wash the fish, drain and cut into sections.

2. Cut the green onion into sections, cut the ginger into cubes, and pat it slightly with a knife.

3. Put 15 grams of green onion and 10 grams of ginger into the fish pieces, add 5 grams of soy sauce, 10 grams of cooking wine, 2 grams of salt, and marinate for about half an hour.

5. Put the wok on the fire, add 20 grams of oil, put another part of the green onion and ginger into the stir-fry to make the fragrance, then add cooking wine, soy sauce, vinegar, soup, sugar, five-spice powder, salt, put the fish in, after the pot is boiled, use low heat for about 20 minutes, when the juice is cleaned, add monosodium glutamate and sesame oil, thicken the juice with high heat, put it on a plate, and eat it after cooling.

Description: This dish is Sichuan flavor. The taste is fresh and sweet, fresh and fragrant, and the color is golden red.

1. Main ingredients: carp (more than two catties), grass carp (more than three catties).

2. Accessories: Pixian Douban (only Juancheng brand is authentic), green onion, ginger, garlic, rock sugar (white sugar is also acceptable), vinegar. It can be added or decreased according to your taste. Chop the watercress and cut the ginger and garlic into cubes for later use.

Third, the production process.

1. Clean up the fish and cut it into slices.

2. Marinate with salt, peppercorns, and wine (cooking wine, liquor) for 2 or 3 days (pickled in summer can be put into the refrigerator of the refrigerator).

3. Frying: Wash the pot, wring out the wet towel and wiping the pan (keep a thin layer of water vapor on the surface of the pot), and pour oil into the cold pan. Swirl the pan and allow the oil to coat the entire pan surface.

Heat the oil on a fire. Remove the peppercorns on the fish pieces, and start frying the fish fillets at a temperature of 80%, then change to low heat and fry until golden brown.

4. Put oil in the pot, pour in the watercress, and simmer over low heat until the oil turns red. Then add ginger, garlic, and green onions, continue to stir out the fragrance, and pour in cooking wine. Stir-fry for a while, add water, add the fried fish pieces, and bring to a boil over high heat.

Transfer to a pressure cooker to replenish the water (consider that it will be pressed for more than 20 minutes, so the amount of water should be sufficient). Burn for a while longer, then cover the lid. Turn off the heat for 20 minutes, cool down naturally and open the lid.

This is smoked fish. The fish pieces are stylish and crispy, and they are good for wine and food.

Clean up the fish, cut it into slices, and marinate it with salt, peppercorns, cooking wine, and white wine for 2 3 days In summer, pickling can be put in the refrigerator compartment.

The production method and recipe steps of smoked fish are as follows:

1. Cut the cleaned fish into two finger widths, add two slices of ginger, three sections of green onions, a small handful of Sichuan peppercorns, two spoons of cooking wine, a little pepper, a spoonful of salt, grasp well, and marinate for more than two hours.

2. Put water in a pot and bring to a boil, add two slices of ginger, two sections of green onions, a little Sichuan pepper, 3 bay leaves, 3 star anise, 1 cinnamon, sugar, vinegar, light soy sauce, oil consumption, and boil until viscous. Let cool and set aside.

3. Heat the oil, the oil temperature is slightly higher, put in the marinated fish pieces, fry until golden brown, remove and put into the boiled soup to soak. Soak the fried fish in the broth. Thicker fish for a longer period of time, remove and serve.

Method two

1. Wash the fish, remove the black membrane, then scrape the mucus on the fish skin, fishy, slice, and then marinate it with green onions, ginger, and cooking wine for 2 hours, (do not release soy sauce when marinating the fish, it will affect the color of the fish), do not cut the fish fillet too thin, it will shrink when fried.

grams of water, 100 grams of rock sugar, 20 grams of light soy sauce, 20 grams of black vinegar, 2 to 3 grams of salt, put it in a non-stick pan and boil it until it is slightly thicker, so that it can be hung on the fish, which will be more flavorful.

3. Fried fish pieces: The oil should be hot, (the oil should be boiled before the fish is released, otherwise it will be pasted) and then the fish pieces should be fried until golden brown and fished out, and then the sauce should be glued and plated.

The production method of smoked fish, in fact, the delicacy of smoked fish was actually first produced in Shanghai, and many people know that smoked fish is very delicious to eat, and the taste is also very good, not only healthy, but also very good for the body, the following smoked fish production method.

Slice the fish, put an appropriate amount of oil in the pan, add the cut fish, and fry over medium-low heat until golden brown.

Change the pot and pour in the cooking oil, add star anise, cinnamon, ginger slices, shallots, rock sugar, light soy sauce, cooking wine, balsamic vinegar, dark soy sauce, pepper, salt and water.

Stir well, bring to a boil over high heat, pour in the cut fish pieces, turn to low heat and simmer for 40 minutes.

DoneFamily version of smoked fish

There are many ways to smoke fish, and each has its own taste. I love smoked fish, so I often make a little bit to share with my family. I'm going to introduce you here to my last practice, the salty and sweet kind.

Ingredients: grass carp, green onion, Sichuan pepper, rock sugar, high liquor, edible oil, soy sauce, salt, aged vinegar, ginger, garlic, ingredients.

Steps:

Step 1: Remove the scales and internal organs of the fish, rinse with water, and cut into strips for later use.

Step 2: Put the fish sticks into the basin, add green onions, ginger and garlic (a total of 200g), Sichuan peppercorns, rock sugar, high liquor, salt, soy sauce, stir well, seal and put in the refrigerator for 12 hours, stir once or twice during refrigeration to make it marinated evenly.

Step 3: After marinating, rinse the sauce on the surface of the fish sticks with clean water, so that the fried fish sticks are red and bright in color and will not be burnt. Pour cooking oil into another pot, put the fish strips one by one when the oil temperature is hot, fry them until golden brown, fry them again when the oil temperature is 50% hot, and take them out when the fish strips are red.

Step 4: Make the marinade in a new pot. Heat the pan with cold oil, stir-fry the green onions, ginger and garlic until fragrant, add the peppercorns, rock sugar, soy sauce, salt, add boiling water, the amount is subject to the amount of fish sticks, boil for three minutes and then let it cool, and then put the fried fish sticks into the marinade. Seal and refrigerate for 12 hours.

Step 5: After a 24-hour production process, a plate of smoked fish with bright red color and sweet and sour taste is ready.

A home-cooked recipe for smoked fish

Ingredients

Grass carp 400g

Garlic to taste.

Five-spice powder to taste.

1 tablespoon of cooking wine.

1 tablespoon sugar.

Oil to taste. Ginger 10g

Dark soy sauce to taste.

Salt to taste. Essence of chicken to taste.

Water to taste. Method steps

Wash the grass carp, slice and drain, crush the garlic and slice the ginger.

Pour dark soy sauce and salt into the pan.

Add the five-spice powder.

Add ginger and garlic.

Add cooking wine, sugar, water, and chicken essence, stir while boiling, change to low heat after boiling, and wait for the fried fish fillets to be put in.

Heat oil in another pan, add the fish fillets, and fry over medium-low heat.

Fry until golden brown on both sides, then remove.

1.Fushou fish is cut open from the back, washed and torn off the black membrane. Cut from the back for easy drying.

2.Put the balcony to dry the surface moisture.

3.Put salt, five-spice powder and chili powder in the pot, and fry over medium-low heat to change color and bring out the fragrance.

4.Mix white wine, pie soy sauce and sugar into juice.

5.Fushou fish is coated with seasoning sauce. Socks.

6.Apply salt and pepper to the fish while it is hot, and massage it all over the body as you go.

7.All fish-based envy is processed and placed in a container. The remaining sauce and salt and pepper are poured over the top layer.

8.After more than ten hours, turn it over, turn the fish on top to the bottom, marinate for more than ten hours, and then hang it to dry.

1. Cut the fish from the back, remove the internal organs, and marinate with 250 grams of refined salt.

2. Marinate for 6 8 days out of the tank (basin), dry until there is no moisture on the body surface, and then smoke with a slight fire for 6 8 hours, control the amount of smoke and temperature when smoking, and turn it every 2 hours, so that the fish body is fully and evenly smoked, so as to improve the quality of the fish.

First, put the fish used to make smoked fish in the refrigerator and freeze it for a long time, just hard, up to 1 hour. It looks better to cut it this way. Wash and cut after freezing. Be careful to cut off the tail of the fish when washing!

Cut the fish. Let the belly of the fish face you, and the knife should be cut diagonally, so that the fish pieces cut out are more beautiful!

Please click Enter a description.

Explosive fishing. Golden brown when fried in oil. Fish. (Fry until there is no water, so that you can absorb the soup later) <>

Please click Enter a description.

Make the juice. Pour an appropriate amount of water into the pot, add salt, monosodium glutamate, soy sauce, green onion, ginger, star anise, Sichuan pepper, tangerine peel, and cook for 5-8 minutes.

Put the fried fish in a pan and soak the juice into the fish over low heat.

Please click Enter a description.

Add an appropriate amount of liquor (you can also add Changyu brandy, I personally think the taste is better, don't put too much, you will get drunk if you have more.) Hee-hee), white sugar (if you like sweetness, you can add more, I personally think that adding more sugar is delicious), a little vinegar (mainly to remove the fishy) It is best not to use a shovel, and turn the pot repeatedly with your hand to make the fish not breakable. Before leaving the pot, keep a small amount of soup, add an appropriate amount of spiced noodles, and turn it over repeatedly.

Please click Enter a description.