Sweet and sour smoked fish(guo nian jia jia bi bei de nian cai tang cu xun yu )

Sweet and sour smoked fish

Introduction:

"Smoked fish is one of the necessary dishes for the Spring Festival in Jiangnan. Smoked fish is not smoked, but fried in soy sauce and soaked in sweet and sour sauce. My family is in Ma'anshan, Anhui Province. Maybe it's influenced by my Shanghai neighbors. Most of the smoked fish tastes sweet and sour, and sweet and sour is my favorite taste. I'm not afraid of your jokes. I went to the bath center with my colleagues last month. The smoked fish there was really delicious. After eating a big bowl, my stomach was upset for a week. It seems that no matter how delicious or what I like, I have to take it easy. I can't forget that flavor. In the past years, it was done by my parents. It's almost new year's day. We'll do it ourselves. It's very good to do it for the first time. "

Production steps:

Step 1: remove the head of one black carp, wash the body and tail of the fish, and chop them into pieces.

Step 2: shred green onion and ginger, and prepare some pepper and fennel.

Step 3: put the fish in a clean basin.

Step 4: add onion, ginger, pepper, fennel, soy sauce, salt, sugar, cooking wine, mix well, marinate for 24 hours, turn over once in the middle.

Step 5: mix well and marinate for 24 hours, turn over once in the middle.

Step 6: put the salted fish into the bamboo board and dry it. (I used an electric hair dryer to blow it for a while in bad weather).

Step 7: pour enough oil into the pan and heat it to 70%. Fry the fish in batches.

Step 8: each batch is fried for about 6 minutes.

Step 9: prepare some scallion and ginger.

Step 10: pour a little oil into the pot, add in the scallion and ginger, stir fry in low heat.

Step 11: add sugar, vinegar, water and a little salt to boil.

Step 12: finally, pour in the fried fish, turn well, cover and simmer for 3-4 minutes, then add the juice.

Step 13: sour and sweet smoked fish.

Materials required:

Herring: 1.2000 G

Old style: moderate

Ginger: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Fennel: right amount

Sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Salt: right amount

Note: like older taste, fish can be dried in the air, fried after biting.

Production difficulty: ordinary

Technology: deep fried

Production time: one day

Taste: sweet and sour

Chinese PinYin : Guo Nian Jia Jia Bi Bei De Nian Cai Tang Cu Xun Yu