Smoked grass carp
Introduction:
"This kind of smoked grass carp was made by referring to the practice of smoked fish in Shanghai. The inner and outer products are crisp. It's delicious and has a long aftertaste. "
Production steps:
Step 1: remove the scales and viscera of grass carp, wash them, remove the head, tail and bone, and leave only two pieces of meat.
Step 2: cut the fish into one centimeter wide pieces.
Step 3: smooth and dry.
Step 4: bring all the ingredients to a boil.
Step 5: pour into a bowl and let cool.
Step 6: add peanut oil to the pan and put in the fish.
Step 7: deep fry both sides until golden.
Step 8: put it into the marinade and marinate for 15 minutes. Take it out.
Step 9: finished product drawing.
Materials required:
Grass carp: 1
Peanut oil: right amount
Soy sauce: 800ml
White granulated sugar: 20g
Vinegar: 20ml
Baijiu: 10ml
Star anise: 5g
Zanthoxylum bungeanum: 10g
Cinnamon: 2G
Scallion: 20g
Ginger: 10g
Caution: don't use fire when frying fish.
Production difficulty: Advanced
Technology: deep fried
Production time: one hour
Taste: salty and sweet
Chinese PinYin : Xun Cao Yu
Smoked grass carp
Eat spring cake at the beginning of spring. Li Chun Yao Chun Chi Chun Bing
Stir fried lettuce with spicy shell. Hu La Ke Sheng Qiang Wo Sun
Trial use of ginger sauce. Jin Ge Le Jiang Shi Yong Jiang Xiang San Si
Vermicelli with shrimp and fennel. Xia Ren Hui Xiang Chang Fen
Home style Cantonese steamed spareribs. Jia Chang Yue Shi Qing Zheng Pai Gu
There is no doubt that spring is green. Chun Lai Qing Lv Ben Wu Yi Qing Jiang Yan Guan Yi Mian