Smoked fish
Overview
Drawing on the Shanghai smoked fish method, we made this smoked fish. The finished product is crispy on the outside and crispy on the inside. Sweet and delicious, with a long aftertaste.
Tags
Ingredients
Steps
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Remove the scales of grass carp, wash the internal organs, remove the head, tail and bones, leaving only two pieces of meat on the body.
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Cut the fish into 1cm wide pieces.
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Lay flat to dry.
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Put all the seasonings in the pot and bring to a boil.
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Pour into a bowl and set aside to cool.
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Add peanut oil to the pot and add fish pieces.
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Fry both sides until golden brown.
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Put in the cooked marinade and marinate for 15 minutes, then take it out.
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Finished product picture.
