The method of making homemade smoked fish

Health benefits

Sichuan peppercorns: stop diarrhea

Octagonal: regulating qi, relieving pain, dispelling cold

White sugar: promoting blood circulation and removing blood stasis

Ingredients and materials

1 fresh grass carp

Appropriate amount of rapeseed oil

Moderate amount of light soy sauce

Moderate amount of cooking wine

Moderate amount of Sichuan pepper

Moderate amount of chili pepper

An appropriate amount of star anise

Moderate amount of ginger

Moderate amount of fragrant leaves

Half a scallion root

Moderate amount of white sugar

The method of making homemade smoked fish

1. First, let's have a finished product image.

2. Fresh grass carp, remove internal organs, scales, and gills, wash clean and set aside.

3. Cut the head into evenly sized pieces.

4. Put the cut fish pieces into a basin, add two small spoons of soy sauce, one spoon of cooking wine, and an appropriate amount of Sichuan peppercorns to marinate in the refrigerator for one hour. Of course, this is how I do it, and everyone can decide the time according to their own situation.

5. Add oil to the cold pot and fry the fish pieces until the oil is hot. Do not flip them in the middle, and use chopsticks to slowly flip them over and fry the other side when they are colored.

6. After coloring both sides, scoop them out and place them on the oil absorbing paper in the tray.

7. Let the oil cool.

8. Bring it to a boil and fry the fish again, being careful not to fry it too dry. If it's too dry, the firewood won't taste good.

9.After frying, take it out and place it in a plate with oil absorbing paper.

10. Prepare the following ingredients: chopped scallions, a small spoonful of cooking wine, 2 teaspoons of soy sauce, small chili peppers, cinnamon, ginger, Sichuan peppercorns, a few fragrant leaves, and a small spoonful of white sugar.

11. Add Sichuan peppercorns to another pot and fry until fragrant.

12. Put in boiling water (of course, cold water is also acceptable), add the prepared seasoning and bring to a boil over high heat. Cook over medium low heat for one hour.

13.11 hours, the rich aroma of the soup came out. Let the soup cool.

14. Put the cooled fish in a basin, pour the cooled soup over it, and let it taste in the refrigerator for one hour.

15. Sheng Pan.

16.Let's start eating, the taste is good.

Tips

1. Try to use live fish as it tastes good.

During the process of frying fish, do not rush to flip it over. Wait until one side is ready before frying the other.

3. Seasoning can be determined according to one's own taste. This is the taste of my family.

4. Authentic smoked fish is Shanghai cuisine, and this one is home cooked. If you don't like it, don't spray it.

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