Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Star anise: regulate qi, relieve pain, dispel cold
White sugar: low in protein
Ingredients
Fresh grass carp ( 1 piece ) | Rapeseed oil ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | Cooking wine ( Appropriate amount ) |
Zanthoxylum bungeanum ( Appropriate amount ) | Small pepper (appropriate amount) |
Octal anise (appropriate amount) | Ginger (appropriate amount) |
Fragrant Leaves (appropriate amount) | Green onions (half root)div> |
White sugar ( appropriate amount ) |
How to make smoked fish at home
2. One fresh grass carp, remove internal organs, scales and gills, wash and set aside.
3. Remove the head and cut into evenly sized pieces.
4.Put the cut fish pieces into the basin, add two small spoons of light soy sauce, 1 Add a spoonful of cooking wine and an appropriate amount of Sichuan peppercorns and marinate in the refrigerator for 1 hour.Of course, this is what I did.You can decide the time according to your own circumstances.
5. Add oil to the cold pan.When the oil is hot, add the fish pieces and fry.Do not stir in the middle.Wait until cooked.Use chopsticks to slowly flip over and fry the other side.
6.After both sides are colored, take them out and place them on absorbent paper in the plate.
7. Let the oil cool.
8. Bring to a boil and fry the fish again.Be careful not to fry it too dry.It's too dry and the firewood doesn't taste good.
9.After frying, take it out and place it on a plate with absorbent paper.
10. Prepare the following materials, chopped green onions, a small spoonful of cooking wine, 2 small spoons Light soy sauce, small pepper, cinnamon, ginger, Sichuan peppercorns, a few bay leaves, a small spoonful of sugar.
11. Take another pot and add Sichuan peppercorns and fry until fragrant.
12.Put in boiling water (of course cold water is also acceptable), add the prepared seasonings and set the fire to high Bring to a boil and simmer over medium-low heat for an hour.
13.After 11 hours, the rich aroma of the soup will come out.Let the soup cool.
14.Put the cooled fish in a basin and pour the cooled soup over it.Refrigerate for one hour to taste.
15.Plate.
16. Let’s eat.It tastes good.
1.First, let’s take a picture of the finished product.
Tips
1.Try to use live fish because it tastes good.
2.Don’t rush to flip the fish during frying.Wait until one side is fried before frying the other side.
3.The seasoning can be determined according to your own taste.Mine is my family’s taste.
4.Authentic smoked fish is a Shanghainese dish.I make this at home, so don’t smoke it if you don’t like it.
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