Sugar and wine smoked fish

Overview

My little boss likes to eat smoked fish like this. He often buys it from a certain time-honored restaurant. It feels very unaffordable, so he wants to make it himself. One day I happened to see a chef on TV teaching how to make smoked fish, so I quickly learned how to do it. Don’t forget to celebrate the New Year. I made this smoked fish and it went well with wine and food!

Tags

• hot dishes
• chinese banquet
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cooking wine
• edible oil
• green onions
• shaoxing rice wine
• white sugar
• ginger slices
• grass carp
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare the raw materials, slaughter the grass carp, remove the internal organs, gills, etc., clean it and set aside;

   

2. 2 Scrape the black film off the fish;

   

3. 3 After removing the fish head, cut the fish into finger-width pieces along the body, put the fish pieces into a cooking basin, add salt, white pepper, green onion and ginger slices and marinate for 1 hour;

   

4. 4 Dry the marinated fish pieces with kitchen paper;

   

5. 5 Pour cooking oil into the wok. When the oil temperature is 60% to 70% hot, put in the fish pieces and fry them. Take them out after they are slightly colored, and then fry them again until the fish pieces are colored;

   

6. 6 According to the ratio of rice wine and white sugar 1:1, mix the sugar and wine juice;

   

7. 7 Soak the fried fish pieces in the sugar and wine sauce while they are still hot. The longer they soak, the more delicious they will be.