The delicious smoked fish with fresh and sweet fish(dong ji yang sheng cai yu rou xian tian de mei wei xun yu )

The delicious smoked fish with fresh and sweet fish

Introduction:

"It's cold and dry in winter, and people are prone to depression. Eating more fish is good for health preservation in winter. Fish is a good aquatic food for tonic. It not only tastes delicious, but also has high nutritional value. It has strong health care function for human body. Fish fat contains fatty acids, which are the best substances to promote brain development. Its protein content is twice that of pork, and it belongs to high quality protein with high absorption rate. Fish is rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the content of fat in fish is low, the fatty acids in fish have been proved to have hypoglycemic, heart protecting and cancer preventing effects. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis. Northerners have a strong taste. Most families eat fish by stewing and steaming in soy sauce. Today, they learn to cook a southern dish smoked fish. Smoked fish is mainly produced in Jiangsu, Zhejiang and Shanghai, as a necessary food for the local new year. Smoked fish is not only juicy and sweet, but also a health food: I choose grass carp. Grass carp is rich in unsaturated fatty acids, which is good for blood circulation and is a good food for cardiovascular patients. Grass carp is also rich in selenium, which can be used for anti-aging, beauty and cancer prevention. For people with thin body and poor appetite, grass carp is tender but not greasy, which can be appetizer and tonic. It can be eaten by the general population, especially suitable for patients with asthenia, headache due to wind deficiency, hyperactivity of liver Yang, hypertension, headache, chronic malaria and cardiovascular diseases. Besides, today's soy sauce for smoked fish is Xinhe's original braised soy sauce. Some time ago, I went to Yantai to participate in the activities of Xinhe enterprise, chatted with the editor of Heshi and Jiawei micro blog, and inadvertently mentioned that the original soy sauce made by Xinhe was rarely seen in Beijing. Xiao Bian told me that this kind of soy sauce is very popular in Shanghai, mainly for the southern region. I didn't expect that a few days ago, I received a small editor from shiyujia micro blog who sent me a bottle of Xinhe's product, soy sauce in soy sauce with soy sauce in soy sauce. It's so good that I used it today. This soy sauce is very rich in flavor. The dishes are delicious and bright red. It also saves the trouble of both old and raw soy sauce. I really like it

Production steps:

Step 1: kill grass carp, wash and drain water.

Step 2: after removing the head and tail, chop into 2 cm pieces. Put it in the fresh-keeping bag.

Step 3: add soy sauce, cooking wine, scallion, ginger.

Step 4: after grasping well, fasten the bag mouth and put it into the refrigerator to marinate overnight.

Step 5: after taking out, put the salted fish on the grate, put the pot of salted fish under the grate, and control to dry the marinade.

Step 6: fill the pan with more than half of the oil. When the oil temperature is 30% hot, put the fish into the pan one by one, fry them in medium heat, and take out the oil. When the oil temperature is 70% hot, put the fish into the pan one by one and fry them again until the surface of the fish is golden

Step 7: cut scallion into sections, slice ginger, and prepare star anise, cinnamon and pepper.

Step 8: leave the bottom oil in the pot and saute the onion, ginger, aniseed and cinnamon pepper until fragrant.

Step 9: pour in all the marinated fish ingredients and add appropriate amount of salt and sugar.

Step 10: add boiling water and bring to a boil.

Step 11: put in the fried fish.

Step 12: bring to a boil and simmer for 2 hours. Let it cool.

Materials required:

Grass carp: 2

Scallion: right amount

Star anise: 4

Cinnamon: moderate

Cooking wine: 1

Zanthoxylum bungeanum: right amount

Soy sauce in brown sauce: 2 teaspoons

Sugar: right amount

Salt: 10 capsules

Edible oil: right amount

Ginger: right amount

Note: put it in the fresh box after cooling, put it in the refrigerator and take it at any time! Let it cool and serve it again, it won't disperse and tastes better.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: sweet

Chinese PinYin : Dong Ji Yang Sheng Cai Yu Rou Xian Tian De Mei Wei Xun Yu