First, let's prepare the materials needed to make this dish. We need to prepare a grass carp, pepper, chicken essence, yellow wine, a little soy sauce, a piece of ginger, onion, cooking wine, soy sauce, sugar, spiced powder, a little pepper, onion and cooking oil. When we have prepared all these materials, we can begin to prepare.
First of all, let's choose grass carp for this Soviet-style smoked fish. When we choose grass carp, the bigger the grass carp, the better. Then, we washed the grass carp and cut it into two parts. After cutting it into two pieces, we cut it into strips about 1.5 cm wide. After stopping, we washed these fish sticks with clean water, but it is necessary for everyone to remember that it is best not to use blisters. After washing, we put the fish sticks on a side plate, control the water and set them aside for later use. Then we put the drained grass carp fillets in a basin, put appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of yellow wine and a little soy sauce in the basin, stir well, and then marinate.
When we are pickling, if water comes out, we should throw it away immediately. When we catch fish sticks by hand, we should catch more, or stir them with chopsticks for a while, so that the seasoning can be absorbed as much as possible. The curing time is about one hour, and we can control the drying of the juice. At the same time, in the process of controlling the drying of juice, we can cook another kind of juice. First, we put some cooking oil in the pot, and then we add some star anise to stir fry. After slicing the ginger, we also put it in hot oil and dry it with hot oil. We prepare green onions in the same way. This step is very important. Only by slowly evaporating water can the fragrance of these materials be reflected. Then we put cooking wine, soy sauce, sugar, spiced powder, pepper and so on. Get into it together. In order to make the taste more mellow, I also added some onions, which makes the taste both layered and strong, but you must remember that the prepared juice should be put in a stainless steel basin and then taken out immediately in a cold water bath. This is for one.
Next, we can fry fish. We put the pot on the fire and then add the right amount of oil. When it's hot, we fry the marinated fish sticks in the oil pan until they are completely dry. It was a big fire at first, and the pot soon came down. After shaping, we changed the big fire into a small fire and fried it until it was dry. When it turns brown, the fish pieces will become particularly light. Let's put it in the sauce while it's hot and fry it before soaking it. In this case, the oil you eat will be spit out immediately, and then the juice will go in. At this time, you will find that there is a layer of oil on the juice and the fish will sink to the bottom. After soaking for a few hours, we can take it out and control it to dry. We can also keep it in the refrigerator and take it out when eating.
In this way, we made Soviet-style smoked fish everywhere. The fried fish pieces are reddish brown in color, sweet and salty, very delicious, and have a strong five flavors. This is a Jiangsu dish worth trying. If you are interested, you can try to do it yourself at home. I believe you will like it.