Smoked fish with flower carving(hua diao xun yu )

Smoked fish with flower carving

Introduction:

"I don't like to eat river fish. I think river fish has a strong earthy smell, but this flower carving smoked fish is an exception. It's the most popular dish in festivals and family gatherings."

Production steps:

Step 1: prepare the main raw materials. (after buying the fish, let the stall master kill it and go home to clean it)

Step 2: there are two fishy lines on the fish. If you want to remove them, you can reduce the fishy smell of the fish. (fishy thread is easy to find. Cut a knife at the tail and the bottom of the head respectively, and pat the body with your hand. You will see a small dot like the end of the thread at the opening under the head. Just slowly pull it out with your fingers.)

Step 3: clean the fish with a knife at the pectoral fin, cut off the head and cut the body into a finger wide section.

Step 4: scallion oblique knife, ginger slices, put into the cut fish, add cooking wine.

Step 5: add two teaspoons of salt and marinate for 30 minutes.

Step 6: in a large bowl, pour 1 bowl of Huadiao wine, 1 bowl of sugar and 1 teaspoon of salt, and stir well. Wine and sugar must be put more, to remember the ratio of 1:1.

Step 7: mix the sugar and Huadiao wine well and put them for a while. The sugar will melt and become thicker. Cover the sugar wine juice and put it in the refrigerator for a while. It's better to marinate fish with the iced sugar wine juice.

Step 8: put the pot on the fire, put on a few pieces of onion and ginger, bring to a boil and turn off the fire.

Step 9: after marinating the fish, pick out the ginger slices and scallions, and put the fish pieces in a leaky spoon. Use a large spoon to scoop hot water, and drench them on the marinated fish. While drenching, control the excess water, which can effectively remove the fishy smell.

Step 10: put the fish in hot water on a clean dry towel to absorb the excess water.

Step 11: put the oil in the frying pan on the fire. When it is 60% to 70% hot, put in the fish. Don't rush to pick and pull the fish with chopsticks, fry them for a few minutes, and then touch them when they are set. Otherwise, it's easy to damage the shape of the fish. In the process of frying, the medium fire was used all the time.

Step 12: until the surface of the fish is golden, remove the fish with a colander.

Step 13: put the fish into the pot again for re frying, which will make the fish more crisp. Deep fry the fish until it's golden, and the bones become crispy.

Step 14: deep fry until golden brown and remove.

Step 15: take out the fish and quickly put it into the iced sugar wine juice from the refrigerator.

Step 16: soak the fish in the syrup for a few minutes, then pour the syrup into the pot.

Step 17: bring to a boil over medium heat, turn off the heat after simmering for a minute or two on low heat, and make the juice thicker

Step 18: pour the thick sauce over the fish, and the dish is finished.

Materials required:

Grass carp: moderate

Carving wine: right amount

Sugar: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Note: Tips: 1, there is a layer of black film inside the fish belly, this layer of black film must be removed, otherwise the fish will be very fishy. 2. There are two fishy lines on the fish, which should be removed to reduce the earthy smell of the fish. 3. Do not omit this step. It can effectively remove the fishy smell and make the fish more delicious. 4. When frying the fish, it is likely to stick. Don't worry. When the surface of the fish is slightly golden, take out the fish with a colander. After a little cooling, separate the connected parts by hand.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: other

Chinese PinYin : Hua Diao Xun Yu