Smoked fish(mi zhi xun yu )

Smoked fish

Introduction:

"Smoked fish is a very popular cold dish in our area. There are almost all weddings and banquets. There are two flavors, one is sweet smoked fish with sour and sweet taste, and the other is spiced smoked fish with salty taste. Practice is to fry the fish into crisp, mixed with juice, pickled. The salty and delicious sauce can be prepared by oneself or according to the traditional sauce. This time my smoked fish is made by myself. It tastes special. You can have a try. "

Production steps:

Step 1: cut the fish into pieces, deep fry until crisp, deep fry for a long time, first high fire, then medium low fire, deep fry slowly.

Step 2: Boil the shrimp skin in oil over low heat to make shrimp oil. Remove the shrimp skin and use it to mix cold dishes.

Step 3: add onion, ginger, cinnamon, geranium, coriander, five spice powder, stir fry until fragrant, add soy sauce, soy sauce, yellow wine and a piece of rock sugar to boil it into thick juice.

Step 4: take out all the materials, control them, and throw them away. Add salt and msg to taste. Finally, a drop of Baijiu.

Step 5: when the sauce is ready, just marinate the fish. Because it's winter, I put the fish in to simmer, and the water is dry.

Materials required:

Fish: moderate

Dried shrimps: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Onion and ginger: right amount

Coriander root: right amount

Salt: right amount

Five spice powder: appropriate amount

Old style: moderate

Soy sauce: moderate

Moderate amount: yellow rice wine

Baijiu: moderate amount

Note: I used salted fish, so I didn't marinate it. If you use fresh fish, you should use five spice powder, old soy sauce and raw soy sauce to marinate.

Production difficulty: ordinary

Process: fumigation

Production time: one hour

Taste: spiced

Chinese PinYin : Mi Zhi Xun Yu