Smoked fish
Overview
Smoked fish has a salty taste, thick juice, and sweet fish meat. It is a must-have food during the New Year in Zhejiang, Jiangsu, and Shanghai. Smoked fish has the effects of warming the body and replenishing deficiency, diuresis, warming the stomach, calming the liver, and dispelling wind. It is a health-preserving delicacy.
Tags
Ingredients
Steps
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Cut the middle section of grass carp into pieces. Prepare seasonings
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Put the fish pieces into the container, add a small spoonful of thirteen spices, half a spoonful of dark soy sauce, and about 5 grams of salt.
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Mix well and marinate for one night to absorb the flavor.
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Take out the fish pieces, dry them with kitchen paper, let them dry for a while, then apply a thin layer of starch on them and set aside.
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Put a small amount of oil in the pot, put the star anise, cinnamon and bay leaves into the pot and fry over low heat until fragrant.
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Then add the chives and coriander and continue to sauté until fragrant.
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Add dark soy sauce, light soy sauce, rock sugar, rice wine, and an appropriate amount of water, bring to a boil, add a little salt to taste, boil again for 3 minutes, turn off the heat, and add a little white wine. Spare.
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Start frying the fish pieces. Fry the fish over low heat until the fish pieces become dry and fluffy.
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The fried fish pieces are first put into the cooked soup pot.
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Pour them into the electric pressure cooker together and adjust it to the 'fish' cooking position until it stops automatically. Let cool naturally before opening the lid.
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Very delicious fish that melts in your mouth, really delicious.
