How to cook spiced fish? The practice of spiced fish

Ingredients: 500 grams of herring (or pomfret).

Spiced fish. Seasoning: an appropriate amount of green onion knots, ginger slices, 3 tablespoons of rice wine, a little cinnamon and fennel, half a spoon of soy sauce (about 50 grams), 3 and a half tablespoons of sugar, 1 tablespoon of sesame oil, 300 grams of raw oil (100 grams of actual consumption), half a spoon of five-spice powder.

Method: 1 Cut the fish into thin pieces with an oblique knife, mix with a part of green onion and ginger, rice wine, and fine salt for 30 minutes to taste, and then fry it over high heat until it is golden brown and the taste is hard and crisp. <>

2 Leave a small amount of oil in the original pot, put green onion ginger, rice wine, cinnamon, fennel, soy sauce, sugar and a small amount of soup (about 50 grams) and boil it into a thick and viscous five-spice marinade, drizzle with sesame oil, then immerse the fish pieces in the marinade to absorb the taste, and then sprinkle with five-spice powder.

Characteristic: Sauce red. Crispy on the outside and soft and fresh on the inside, sweet and salty and delicious, with a strong fragrance.

Key: 1 The amount of oil used at home is limited, so in order to prevent the oil from getting dirty, do not use soy sauce in the seasoning of the marinated fish.

2 The fire power of the home stove is limited, so it should be fried in small quantities in small quantities to maintain a high oil temperature.

First, the boiling of brine:

Spiced fish. 1.Prepare the ingredients.

2.Put a little vegetable oil in the pan and sauté all the ingredients until fragrant.

3.Add 3 bowls of water.

4.Bring to a boil over high heat and add rock sugar.

5.Add the steamed fish soy sauce.

6.Add brine juice, etc.

7.Add light soy sauce, cooking wine and other seasonings, turn to low heat and cook for 20 minutes to bring out the flavor.

8.Put it in a basin and let it cool for later use.

Second, the handling of fish:

1.Wash the fish, remove the black membrane from the belly of the fish, and remove the white tendons in the middle of the back.

2.Cut into 2 finger-width pieces and cut in half from the bones.

3.Add salt to the fish pieces.

4.Add the high liquor, grasp well, and marinate for a while.

5.Boil the peanut oil for 6 hours and fry the fish pieces.

6.Remove the fish from the pieces and let them cool.

7.Let the fish pieces cool and then re-fry.

8.Fry until crispy.

9.Remove the fish pieces that have been fried twice.

10.Soak in brine juice for more than 4 hours <>

11.Serve on a plate with cherry tomatoes and cucumber slices in the shape of a goldfish.

12.Let's have a little close-up of a goldfish, it's very simple! But it's beautiful.

Ingredients: 1 grass carp (700g), 1 2 tsp pepper (3 g), 2 tsp balsamic vinegar (10 ml), 2 slices of ginger, 2 green onions, 1 tsp (5 g) minced ginger, 1 tsp (5 g) of five-spice powder, 1 2 tbsp cooking wine (8 ml), 2 tsp soy sauce (10 ml), 2 tsp sugar (10 g), 220 ml of oil (actual consumption of 50 ml).

Preparation: <

1.Wash the grass carp, use a sharp knife to cut the back of the fish, remove two pieces of net fish fillet, clean it, put the fish fillet skin down on the cutting board, and cut it diagonally into thin slices about centimeters thick. 2.

Place the fillets in a bowl, add the ginger, green onion and soy sauce (1 teaspoon, 5 ml) and marinate for 10 minutes.

3.Put cooking wine, sugar, five-spice powder, balsamic vinegar and ginger oil (1 teaspoon, 5 ml) into a pot, add 1 cup of water and boil for 5 minutes, put in a bowl and let cool for later use.

4.Heat the fryer over high heat, when the oil temperature rises to eight ripe (there is obvious smoke coming out above the oil surface), put the fish fillets into the oil, gently slide them away with chopsticks, fry them until the skin is slightly yellow, the fish meat is tight, and then remove and drain the oil.

5.Heat the oil in the pan again, fry the fish fillets in the oil pan again, remove them with a colander or a stalker, put them in the seasoning bowl immediately while they are hot, and leave them for more than 15 minutes before serving.

Five-spice smoked fish is a unique snack in Shandong, made of fresh mackerel, every year when the mackerel is on the market, almost every household in the Jiaodong Peninsula in the east of Shanbi Jiandong will make smoked fish. Let's take a look at how to do it!

Ingredients: IngredientsMackerel 500g

Excipients

Soy sauce 250ml liquor 10ml green onion 20g ginger 5 star anise 5g pepper 5g rock sugar 20g cinnamon bark 3g peanut oil 50ml

Step 1

1.1 fresh mackerel (put it in the refrigerator and freeze it a little to cut it).

2.Cut into 5 mm wide slices.

3.Place in a ventilated place to control moisture.

4.Roast the peppercorns in a pot.

5.Then add the sauce to rent celery oil, green onion ginger, rock sugar, star anise, cinnamon.

6.Bring to a boil over low heat.

7.Place in a bowl.

8.Add some high-grade liquor to the boiled smoked fish sauce.

9.Fill a frying pan with wide oil and add the mackerel fillets.

10.Fry until golden brown on both sides.

11.Marinate the fried mackerel in the smoked fish sauce for 5 minutes and remove.

The disadvantages are 12Remove the marinated smoked fish and serve on a plate.

01 To make five-spice smoked fish, first cut the fish into pieces and put them in a container, add green onions, ginger slices, salt, dark soy sauce, grasp and marinate for five minutes. Green onion or open segment, ginger slices, two star anise, two cinnamon slices, four bay leaves and a little Sichuan pepper, wrapped in gauze. Pour the oil, heat the oil until it is 70% hot, fry it until golden brown, and put it in the seasoning package.

Add dark soy sauce, vinegar, salt, sugar, chicken essence and clear the year, stir well, add the fish pieces, and reduce the juice over high heat.

02 Use a larger fish. Wash, remove the head and tail, and cut into cubes. Add an appropriate amount of cooking wine, salt, shredded ginger, chopped shallots (pickled fish), mix well and marinate for more than 30 minutes.

03 Make the mix. Take a small bowl and add the five-spice powder, chicken essence, chopped shallots (seasoning), sugar, soy sauce and vinegar. Put a little more five-spice powder, and this part of the seasoning takes up a small half bowl.

04 Take an appropriate amount of warm water, pour it into a seasoning bowl and stir well. The water is not too much water, not too much, too much water will dilute the taste. Set aside.

Heat the oil in a pan, pour in an appropriate amount of corn oil, and heat the oil. Divide the fish into the pan and fry until golden brown.

The most authentic way to make smoked fish is as follows:

Ingredients: 800g of herring in the middle, 3 spoons of dark soy sauce, appropriate amount of cooking wine, 1 spoon of salt, 2 spoons of light soy sauce, 1 section of ginger, 2 green onions, 1 section of cinnamon, 5 star anise, appropriate amount of rock sugar, 1 spoon of five-spice powder.

1. Wash the herring, absorb the water, cut into 1 cm slices, put the dark soy sauce, cooking wine, and salt to marinate for a day.

2. After marinating, put the fish pieces into the hollow ravel, each piece does not overlap, and put it outdoors to dry until dry.

3. When the oil is 80% hot, fry the fish pieces until colored, and gently turn them over with the help of a spatula and chopsticks to fry the other side to color.

4. Fry all of them, put them until they are cool, fry them again in the oil pan for the second time, and fry the smoked fish twice to make it more fragrant and stylish, and it is also very fragrant to eat dry.

5. Today I chose to make five-spice smoked fish, preparing ginger, green onions, star anise, cinnamon, rock sugar, cooking wine, light soy sauce, salt, and five-spice powder.

6. Put a little oil in the pot and fry the condiments.

7. Release soy sauce, cooking wine, five-spice powder, water, bring to a boil over high heat, and cook over low heat to bring out the fragrance.

8. Put the fried fish fillets in and boil and turn over, drain the soup for about 3 minutes, and add some chicken essence out of the pot.

9. The pieces are formed, the taste is very fragrant, the rice is not cooked yet, someone picks it up with his hand and eats it, ha.

Authentic Recipe for Spiced Fish:Ingredients: 2 pounds of sea bass.

Accessories: 1 section of green onion, 6 spoons of dark soy sauce, 4 spoons of light soy sauce, appropriate amount of salt, appropriate amount of ginger, 2 cloves of garlic, 1 spoonful of cooking wine (fish), appropriate amount of rock sugar, 3 bay leaves, 1 star anise, 1 piece of cinnamon, 3 spoons of cooking wine (soup).

Steps: 1. Prepare a sea bass to remove the scales and internal organs, control the water and set aside.

2. Remove the head and tail of the fish and cut it into about 1 cm slices.

3. Slice green onion, ginger and garlic.

4. Put green onions, ginger and garlic into the fish fillet, then pour a spoonful of cooking wine, mix evenly and marinate for 20 minutes.

5. Pour water into the pot and add star anise, rock sugar, bay leaves, and cinnamon.

6. Put cooking wine, dark soy sauce, light soy sauce and salt in a bowl.

7. Boil water (step 5), pour in the juice (step 6) after the water boils, cook for 30 minutes on medium-low heat, remove the auxiliary ingredients and let the soup cool for later use.

8. Heat the oil in the pot, put in the fish fillets when the oil is hot, and fry the crispy over medium-low heat.

9. Remove and drain the oil.

10. Soak the coarse beams in the soup rock juice for 2-3 minutes and remove them.

11. Serve on a plate.

Ingredient main

Bighead carp 1500g 3 servings.

Excipients others

1 tablespoon dark soy sauce, 1 tablespoon salt, 3 star anise, 2 tablespoons five-spice powder, 5 bay leaves, 1 cinnamon, 1 piece of ginger, 10 grams of Sichuan peppercorns, 1 tablespoon of cooking wine, 2 green onions, 3 pieces of rock sugar, 3 tablespoons of light soy sauce, 50 grams of peanut oil, 1 bowl of water, 1 2 teaspoons of white wine.

The secret recipe of spiced fish.

Step 1

When you buy the silver carp, ask the store to chop it into large pieces, take it back, wash and drain it.

Step 1

Add two teaspoons of five-spice powder, half a teaspoon of salt.

Step 1

1 teaspoon dark soy sauce, 1 tablespoon cooking wine marinate for 4 hours to taste (wrap plastic wrap in plastic wrap and refrigerate and marinate on hot days) Step step

Prepare spices: green onions, ginger slices, five-spice powder, 5 star anise, 1 cinnamon, bay leaves, appropriate amount of dried peppercorns, and 2 large rock sugars.

Step 1

Put two tablespoons of oil in a pot, put star anise, cinnamon bay leaves, and fry over low heat until fragrant.

Step 1

Add ginger slices and green onion and stir-fry until fragrant.

Step 1

Mix with light soy sauce, dark soy sauce, rock sugar, cooking wine, and boiling water to boil. Add the appropriate salt and bring to a boil again over low heat and simmer for three minutes.

Step 1

Turn off the heat and put half a teaspoon of wine or liquor. Place to cool and set aside.

Step 1

Wipe the marinated fish pieces with kitchen paper to clean the water and impurities outside, and put them in a pan of oil.

Step 1

Fry until golden brown and remove.

Step 1

If you like to fry the fish a little older, you can return the fried fish pieces to the pan and fry them again.

Step 1

Put the fried smoked fish into the marinade immediately, and soak it in contact with the hot and cold immediately.

Step 1

Soak for about four hours before serving. When it is hot, put it in a sealed box and store it in the refrigerator.

Material. Grass carp, ginger slices, green onions, dark soy sauce, cooking wine, white vinegar, balsamic vinegar, sesame oil, dried scallops, star anise, dried chili, black pepper, sugar, salt.

Preparation: <1.Cut the grass carp into thick slices and marinate in dark soy sauce for 10 minutes.

2.The fillets, marinated in hot oil, are half fried and half fried until golden brown on both sides.

3.Put ginger and shallots, cooking wine, white vinegar, balsamic vinegar, sesame oil, dried scallops, star anise, dried chili, black pepper, sugar, salt under the milk pot, let it cool after boiling, soak the fried fish pieces in a small pot to taste, and put it in the refrigerator overnight.

Delicious and easy ways to make smoked fish:

For the fresh fish you buy, first remove the head and wash the internal organs of the fish, then cut it into fish pieces, put it in a marinated utensil, add shredded ginger, soy sauce, balsamic vinegar, cooking wine, salt, and marinate for 6 hours; **Heat the pan, put in an appropriate amount of peanut oil, wait for the oil temperature to heat to 8, slowly put the marinated fish into the pot, and fry until golden brown and remove it.

Leave a little peanut oil in the pot, add garlic, chives, peppercorns, star anise, fennel, and chili peppers and stir-fry until fragrant; Finally, add sugar, a little soy sauce, 300 grams of water, cover and bring to a boil, pour in the fried fish, reduce the juice over high heat, and the delicious smoked fish is completed.

Smoked fish

The smoking technology of food was first used for the purpose of preservative, and it is often used in the processing of fish and meat products, and has a long history. With the development of refrigeration technology, preservative has no longer become the main purpose of smoke core smoking technology, which makes the product have a light smoky flavor and become unique. The smoky flavor of smoked products is formed by a combination of a variety of compounds, among which phenolic compounds are the main components that make the products form a smoky taste.

Smoked fish is mainly produced in Jiangsu, Zhejiang, and Shanghai, as a necessary food for the local New Year, it is warm and replenishes deficiency, has a positive effect on dampness, warms the stomach and flattens the liver, and dispels wind. In the Ming Dynasty's "Song Health Department", it was recorded in detail: "Treating fish is Daxuan, slightly pickled, burned to change Zhaogu bran, smoked and dried."

Treat the fish slightly pickled, fried, the day is stormy, and the smoke is started".