Method for making Shanghai spiced smoked fish

To make smoked fish, generally choose fleshy and thick fish, such as pomfret and grass carp, which are all good choices. The cooking method of smoked fish is a typical frying and pickling technology. The oil temperature of fried fish must be above 200℃ in order to quickly lock the surface of the fish and maintain the soft and rotten taste inside. When the fish is fried very dry, the meat will become tight, so if you marinate it again, the meat will not be loose.

There are generally three flavors of soup: the first is braised sauce, seasoned with soy sauce, sugar and onion ginger juice; The second is sweet and sour taste, generally flavored with rock sugar and vinegar; The third kind is spiced taste, and spiced powder will be added.

Ingredients: 500g herring.

Seasoning: oil 1000g, soy sauce 5g.

Smoking materials for soaking fish: 500g of water, 400g of sugar, 200g of crystal sugar, 50g of soy sauce, 25g of soy sauce, 20g of salt, 2 star anise, 8 slices of fragrant leaves, 5g of cinnamon, 50g of onion, 30g of ginger slices, 50g of red onion and 30g of coriander. Mix all the above seasonings evenly, then boil and simmer for 40 minutes until the sauce is slightly thick. After cooling, put it in the refrigerator for use.

Production method:

1. herring removes the middle bone, replaces the fish belly with pieces of about 3cm, and mixes the fish pieces with 5g soy sauce to color.

2. Pour 1000g oil into the pot. When it is 70% hot (slightly smoky), put the fish pieces into the pot one by one, fry for 1 min with high fire, and then fry for 2 minutes with low fire before taking out.

3. Put it into the smoked fish material, wrap it with sauce, drain it and put it on a plate.

The characteristics of smoked fish: cold dishes are hot, crisp outside and tender inside, and there is soup in the fish.

Production key:

1. Smoked fish ingredients should be cooked in advance and refrigerated.

When frying smoked fish, the oil temperature must be high.

3. When the fish pieces are put into the oil pan, they must be put into the pan one by one to prevent adhesion.

Tip: Smoked fish is a very good appetizer, and eating cold food in summer is also a great choice. You can keep it at low temperature for a long time when you can't finish eating it.