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Traditional way to make smoked fish refrigerated is more delicious

The so-called plan can't keep up with the change. Originally, I was going to cook a fish soup. I changed my mind to make a super smoked fish when I was temporarily occupied and didn't want to put it in the refrigerator for cold storage. When washing fish, the black film in the belly must be removed. The black film is used by fish to filter toxins, which is harmful to the body.


1. Wash the fish and viscera, cut into 1.5cm thick slices horizontally, put the fish into the basin, add 20g soy sauce, 2G salt, 15g cooking wine, half of the onion and ginger sections, and mix well, marinate for more than 30 minutes.

2. Put the sesame oil and salad oil into the pot, and fry the pepper, star anise, pepper and fragrant leaves.

3. Then put in the onion and ginger to burst out the fragrance, put in the vinegar, sugar and the rest of the soy sauce, then put in half a bowl of water, cooking wine and a certain amount of salt to boil, put in the coriander and cook for two minutes on a low heat, take out the cilantro, and let the rest of the sauce cool.

4. Heat the oil in the pot and put it into the fish pieces and fry them into deep golden yellow. Make sure to fry the fish until it's hard. Take it out and marinate it for 5 hours or longer in the hot sauce.