Huadiao smoked fish

Overview

My family doesn't like to eat river fish because it has a strong earthy smell, but this Huadiao smoked fish is an exception. We make some every festival or family gathering. This dish is definitely the most popular dish.

Tags

• hot dishes
• zhejiang cuisine
• old man
• banquet dishes
• lunch
• dinner
• famous dishes
• students
• diaojiu
• green onions
• white sugar
• ginger
• grass carp
• salt

Ingredients

Steps

1. 1 Prepare the main ingredients. (After buying the fish, let the stall owner kill it and then go home and clean it)

   

2. 2 , there are two fishy lines on the fish, which need to be removed to reduce the fishy smell. (The fishy thread is easy to find. Make a cut on the fish tail and the lower part of the fish head. Pat the fish body with your hands. You will see a small thread-like dot at the opening under the fish head. Just pull it out slowly with your fingers.)

   

3. 3 After cleaning the fish, use a knife on the pectoral fins to cut off the head and cut the body into finger-width sections.

   

4. 4 Cut the green onion with a diagonal knife, slice the ginger, add it to the cut fish segments, and add cooking wine.

   

5. 5 Add two tablespoons of salt, mix well and marinate for 30 minutes.

   

6. 6 Pour 1 bowl of Huadiao wine, 1 bowl of sugar, and 1 teaspoon of salt into a large bowl and mix well. Be sure to put more wine and sugar, and remember the ratio of 1:1.

   

7. 7 Stir the sugar and Huadiao wine evenly and let it sit for a while. The sugar will melt and become thicker. Cover the sugar and wine sauce and put it in the refrigerator to chill for a while. The effect of marinating the fish with the chilled sugar and wine sauce will be even better.

   

8. 8 Put the pot on the fire, add a few slices of green onion and ginger, and heat until the water boils and turn off the heat.

   

9. 9 After the fish is marinated, pick out the ginger slices and scallion segments and put the fish pieces in a colander. Use a large spoon to pour hot water on the marinated fish. Control the excess water while pouring. This can effectively remove the earthy smell of the fish.

   

10. 10 Place the fish pieces that have been soaked with hot water on a clean, dry towel to absorb excess water.

    

11. 11 Put oil in the wok and put it on the fire. When it is 60 to 70% hot, add the fish pieces. Don't rush to use chopsticks to pull the fish pieces first. After frying for a few minutes, wait until the fish pieces are set before touching them. Otherwise, the shape of the fish pieces will be easily damaged. Use medium-high heat during the frying process.

    

12. 12 Prick until the surface of the fish pieces is golden brown, then use a slotted spoon to remove the fish pieces.

    

13. 13 Put the fish pieces into the pot again for re-frying, which will make the fish pieces crispier. The fish pieces are fried until they are deep golden brown and the fish bones become very crispy.

    

14. 14 Fry until deep golden brown and remove.

    

15. 15 Remove the fish pieces and quickly put them into the chilled sugar and wine juice from the refrigerator.

    

16. 16 Soak the fish pieces in the sugar and wine sauce for a few minutes, then pour the sugar and wine sauce into the pot.

    

17. 17 Bring to a boil over medium heat, simmer over low heat for a minute or two and then turn off the heat. The sauce will become thicker

    

18. 18 Pour the thickened sauce over the fish and the dish is done.