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Family production method of smoked fish

Wash the grass carp, cut it from the back of the fish with a sharp knife, remove two pieces of clean fish fillet, clean it up, put the fish skin on the chopping board and cut it into thin slices about 0.5 cm thick. Put the fish fillet in a bowl, add sliced ginger, green onions and soy sauce (1 teaspoon, 5 ml) and marinate for 10 minutes.

Steamed fish: put the pickled fish in a steamer and steam over high heat for about 15-20 minutes, depending on the size and thickness of the fish. Steam until the fish is well done. Smoked fish: take a clean pot, add the right amount of sugar, heat slowly over low heat until the sugar begins to melt and smoke.

First of all, the selection of materials. Spicy Smoked Fish's main raw material is fish, generally choose fresh grass carp, carp or bass and so on. The size of the fish should be medium. Too big or too small will affect the taste.

Fresh grass carp or carp, remove scales, remove viscera, (2) spring onions, ginger, garlic, pepper and other spices; (3) salt, sugar, cooking wine, soy sauce, vinegar and other seasonings; (4) pepper, star anise, cinnamon, fragrant leaves, cloves and other five-spice powder materials; (5) sawdust, rice husk or tea for fumigation fuel.

Smoked fish: put the right amount of sugar in the frying pan, heat until the sugar melts and begin to smoke, then put the steamed fish on the lid, cover the pan, and fumigate over low heat for 10-15 minutes to form a golden sugar film on the surface of the fish.

What are the detailed practices for Baiyangdian smoked fish to share?

Material selection preparation: first of all, we need to choose fresh fish, such as grass carp, silver carp and so on. Remove the scales, viscera, head and tail of the fish, wash them and set aside. Pickling process: cut several slants on the fish body with a knife to make it easy to taste.

Smoking: put the fried fish on the smoking rack, put white sugar, tea, cinnamon, star anise and other spices underneath, and slowly smoke the fish until the surface of the fish is reddish brown, shiny and smoky.

When pickling, make sure that each fish is evenly wrapped in seasoning, so that the smoked fish will be more tasty. When smoking, the heat should be controlled well. If the fire is too big, it is easy to scorch the fish, and if the fire is too small, it will not smell. Attention should be paid to ventilation in the process of fumigation so as not to affect the operation too much.

Slices: cut the cooled smoked fish into slices of appropriate size, place them on a plate, and serve them on the table. Although the production process of Baiyangdian smoked fish is tedious, its unique flavor is difficult to replicate in other places. The smoking process not only gives the fish a unique aroma, but also helps to preserve and preserve it.

How should Spicy Smoked Fish of Yaozhai be made to be delicious?

Stew: put the smoked fish into the pot, add the right amount of water, add ginger, spring onions, cooking wine and other seasonings, simmer slowly over low heat. The stewing time is usually 30 minutes to 1 hour until the fish is well-cooked and full-bodied.

Stewed fish: put the pickled fish into the pot, add enough water, put in the spice bag, boil over high heat, turn to low heat and simmer until the fish is done. In the process of stewing, attention should be paid to the removal of floating foam to keep the soup clear. Smoked fish: fish out of the stewed fish and put on the smoked shelf.

Clean the fish: remove the scales, viscera, head and tail of the fish, clean it, and then cut a few knives on the fish for better taste. Pickled fish: mix the five-spice powder, salt, sugar, cooking wine and soy sauce evenly and apply to the fish, especially in the cut.

When cooking fish, you should pay attention to the heat to prevent the fish from boiling. In the process of fumigation, the heat and time should be controlled to avoid fumigation. Although the cooking process of Spicy Smoked Fish in Yaozhai is tedious, every step is to make the fish more flavorful and more fragrant. Following the above steps, you can try to make this delicious dish with Yao characteristics at home.

First of all, in terms of material selection, Spicy Smoked Fish in Yaozhai usually uses fresh grass carp or carp as the main raw material. These fish are fresh and tender, with few bone spurs, so they are suitable for smoking. In the process of handling the fish, the fish need to be scaled, eviscerated, head and tail removed, and then rinsed with clean water to ensure the freshness and hygiene of the fish.

The most authentic practice of smoked fish in Sichuan

Buy a herring of about 2 jin, wash it clean, put the fish flat on the board, split along the fish's spine, turn over and split off the other half of the meat, remove the fish's head, tail and spine, and make soup.

Smoked fish: 500 grams of herring, 20 grams of spring onion and ginger, 2 tablespoons of soy sauce, 1 teaspoon of sugar, half teaspoon of vinegar, half teaspoon of five-spice powder, and the right amount of salt and sesame oil. Clean up the fish, split them into two pieces, then cut them into appropriate pieces and dry them. Half of the onion and ginger are chopped, and the rest are sliced ginger and green onion.

Practice: kill the carp and wash it clean. And then cut it into segments. Add spring onions and ginger, salt, cooking wine and soy sauce and marinate for 20 minutes. Boil gravy: add hot oil and stir-fry spring onion, ginger and garlic over low heat. Then add pepper, spices, cinnamon, cumin seeds, incense leaves and red pepper.

How to cook delicious and nutritious Baiyangdian smoked fish?

1. Cooking: smoked fish can be cooked in many ways. Common practices are steaming, braising, stewing and so on. Steaming is the best way to retain the original flavor of smoked fish, put the smoked fish on a steaming plate, on which you can put some shredded onions and ginger to increase the flavor and steam for 10-15 minutes.

2. Stew: put the pickled crucian carp into the pot, add enough water, boil over high heat and turn to low heat to simmer slowly. In the process of stewing, attention should be paid to the mastery of the heat in order to keep the fish fresh and tender. Smoking: smoked fish is not only the unique feature of Baiyangdian smoked fish, but also the origin of its name.

3, material selection preparation: first of all, we need to choose fresh fish, such as grass carp, silver carp and so on, requiring the fish flesh to be compact and without fishy smell. Remove the scales, viscera, head and tail of the fish, wash them and set aside. Pickling process: cut several slants on the fish body with a knife to make it easy to taste.

4. First of all, the selection of Baiyangdian smoked fish is very important. Fresh grass carp caught in local waters or other fish suitable for cooking are usually chosen. Fish should choose medium-sized, fresh and tender meat, so that the smoked fish will be more delicious. Then comes the pickling process.

5. The fumigation time should not be too long. Generally, the fumigation time should be adjusted according to the size and thickness of the fish, so as to avoid the fish being too dry and hard. Through the above steps, you can make authentic and delicious Baiyangdian smoked fish at home. This dish is not only good in color, smell and taste, but also has strong local characteristics, so it is a very popular home-cooked dish.

6. The following are the detailed steps for making Baiyangdian smoked fish that are delicious and delicious: material selection: choose fresh fish, such as grass carp and carp, which are required to be fat and delicious. Remove the scales, viscera, head and tail of the fish, wash them and set aside. Pickling: the cleaned fish will be slanted on both sides with a knife to facilitate taste.