Asked local a few methods that make, tried today, it is this flavour!
With makings
| Grass carp | 500 grams |
| Jiang Duan + green piece | A certain number of |
| Rock candy | 50 grams |
| Oyster sauce | 10 grams |
| Cooking wine | 10 grams |
| Unripe smoke | 20ml |
| Vinegar | 15ml |
| Honey | 1 spoon |
| Often smoke | 1 spoon |
| Water | 750ml |
| Anise | 2 |
| Sweet leaf | 2 |
| Bead of Chinese prickly ash | 1 small |
| Cassia bark | 1 |
It is this flavour! Shanghai smoked fish (explode fish) practice
-
The fish goes black film, blow clean scale, cut 2 centimeters of thick fish piece (these can call piscine boss to help! ) . With Jiang Cong wine of feed in raw material bloats 2 hours above.
-
Sweet leaf of cassia bark of anise of Chinese prickly ash is put into water to boil 15 minutes to be scooped. Put into all sauce such as rock candy to flavor agitate, begin to receive juice after boil, receive originally the in part that water measures, go in honey agitate, continue to receive juice to a bit thick stiff, close fire to wait for cool.
-
Do not stick oil is put in boiler, when 8-9 becomes heat, put in the fish poke did not move next. I use flee in terrorfry in deep fat or oil of stainless steel boiler at the beginning, the fish stuck a bottom to break, turned to did not stick boiler to shape later.
-
Scamper arrives both sides is golden, scoop, suck exterior oil to divide with kitchen paper.
-
In putting the fish with good blast into cool sauce, immerse a little while
-
OK bone is crisp!
Small stick person
Sauce receives juice pretty important, if time is enough, can be over in bubble after the fish, rise piscine clip to receive juice 2 times to again thick stiff, again piscine boiler, meet in that way sweeter thick.