The head and viscera of the bought fresh fish are cleaned first, then cut into fish pieces, put into a pickling vessel, add shredded ginger, soy sauce, balsamic vinegar, cooking wine and salt, and marinate for 6 hours; Heat the hot pot, add proper amount of peanut oil, and when the oil temperature reaches 80%, slowly put the marinated fish into the pot and fry until golden brown.

Leave a little peanut oil in the pot, add garlic, chives, pepper, star anise, fennel and pepper and stir-fry until fragrant; Finally, add sugar, a little soy sauce and 300 grams of water, cover and boil, pour in the fried fish, and collect the juice over high fire. The delicious smoked fish is finished.

smoked fish

The fumigation treatment technology of food was first used for preservation purposes, with a long history, and is often used in the processing of fish and meat products. With the development of refrigeration technology, anti-corrosion is no longer the main purpose of smoking technology, which makes the products have a faint smoky taste and become unique. The aroma of smoked products is formed by a variety of compounds, among which phenols are the main components that make products smoke.

Smoked fish are mainly produced in Jiangsu, Zhejiang and Shanghai As a necessary food for the local New Year, it warms the middle energizer, tonifies the deficiency, promotes diuresis, warms the stomach, calms the liver and dispels the wind. In the Ming Dynasty, the Health Department of Song Dynasty recorded in detail: "Fish is a big porch, slightly salty, burnt bran and smoked dry. Marinate the fish with slight salt, fry it in oil, and smoke it when it is violent. "