Smoked fish with rice(mi xun yu )

Method of smoked fish with rice

Raw materials for rice smoked fish

One fresh fish (about 1000 grams). Salt 5g, cooking wine 30g, soy sauce 20g, ginger 10g, scallion 10g, vegetable oil 1000g, sugar 20g, Xianchang 1g.

Process of rice smoked fish:

(1) Remove the scales and gills of fresh fish, wash them by laparotomy, remove the teeth and bones, chop them into axe pieces, marinate them with salt, cooking wine, soy sauce, ginger and scallion for 15 minutes, and take them out.

(2) Put the pan on a high heat, heat the vegetable oil (about 200 ℃), deep fry the fish until golden yellow, and take it up.

(3) Decant part of the oil in the pot (about 75g of oil left), add green onion and ginger, heat south until discoloration and taste, remove green onion and ginger, add wine, sugar, soy sauce and soup, and mix well.

(4) Move the pan to the middle of the fire, put the fish pieces on the top, until the juice is dry, and start the pan. Put the red charcoal in a earthen bowl and put it into the big powder (about 25g) until it smokes. Put the fish into a flute dustpan or a special fumigation cage and smoke for a few minutes. Cut into strips and serve on a plate.

Smoked fish with rice

Rice smoked fish is brown red, appetizing, salty, sweet and crisp, with strong smoke aroma, delicious and unique flavor.

[raw material] one fresh fish (about 1000g). Salt 5g, cooking wine 30g, soy sauce 20g, ginger 10g, scallion 10g, vegetable oil 1000g, sugar 20g, Xianchang 1g.

[method] remove the scales and gills of fresh fish, wash them by laparotomy, remove the teeth and bones, chop them into axe pieces, marinate them with salt, cooking wine, soy sauce, ginger and scallion for 15 minutes, and take them out. Put the pan on a high heat, heat the vegetable oil (about 200 ℃), deep fry the fish until golden yellow, and take it up. Decant part of the oil in the pot (about 75g of oil left), add green onion and ginger, heat south until discoloration and taste, remove green onion and ginger, add wine, sugar, soy sauce and soup, and mix well. Move the pan to the middle of the fire, put the fish pieces on the top, until the juice is dry, and start the pan. Put the red charcoal in a earthen bowl and put it into the big powder (about 25g) until it smokes. Put the fish into a flute dustpan or a special fumigation cage and smoke for a few minutes. Cut into strips and serve on a plate.

[Characteristics]

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Mi Xun Yu