How to make Suzhou-style smoked fish

Many of our friends often neglect eating and have no appetite due to the pressure of work. You might as well go to the kitchen and make a delicious Suzhou-style smoked fish. You can experience the fun of cooking and increase your appetite, so that you can eat more healthily and with peace of mind. Next, follow me into the kitchen and make it!

1.1 Wash and chop the processed raw materials, seasonings, unbeaten orange peel and rock sugar

2.2 A fresh grass carp from a reservoir (the one with a black back is farmed in a reservoir cage and has no earthy smell)

3. Massage the fish with salt, pepper, Huadiao wine, vinegar, onion, ginger, garlic, orange peel, and white pepper powder, and refrigerate overnight.

4. On the second day, take out each piece and dip it in a thin layer of cornstarch. Deep fry in a 170 degree preheated oil pan until browned. Drain the oil.

5. Put raw and dark soy sauce, Huadiao wine, rock sugar, pepper and star anise into a small milk pot and cook until it becomes thick and evenly cooked.

6. Place the drained cooked fish pieces while still hot as shown in Figure 5, and coat the fish pieces with the thick sauce. Let cool on the wire rack shown below. A 2.2 catties grass carp is ready. It is all cooled on the wire rack. A small amount of juice will drip down the tray below.

The method of making Suzhou-style smoked fish has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.