Shanghai smoked fish is a special traditional dish with delicious color and fragrance. This dish is crispy on the outside and tender on the inside. It has a fresh and sweet taste. It is a must-have cooked dish for people in Jiangnan during the New Year. Although Shanghai smoked fish has a name for smoked, it is not actually smoked. It is first marinated in green onion and turmeric wine to remove the smell, then deep-fried, and finally immersed in the marinade.
How to make smoked herring
Cut into slices about 1.5 cm thick
Prepare rice wine, shallots and ginger
Mix all the seasonings with the fish cubes and marinate for 20 minutes before picking up.
Prepare (June braised soy sauce, original soy sauce, oyster sauce) rock sugar and star anise
While marinating the fish, add 1000ml of water to the pot, pour in the braised soy sauce and the original soy sauce, oyster sauce, rock sugar, star anise
After the high fire is boiled, turn to medium heat until the rock sugar melts and then turn off the heat for later use.
Pour oil into the pot and heat the oil at 70%, then put the fish pieces into the pot for frying
Fry until the surface is slightly yellow and pick up until all fried
Wait for the oil temperature to rise to 100% hot, put it in the pot again
Fry until the surface of the fish is golden and pick up
Immediately soak in the marinade and wait for 15 minutes before picking up
- 1000 g Herring
- 1 tablespoon Oyster sauce
- 350 ml oil
- 3 tablespoon June braised soy sauce
- 2 tablespoon June Fresh Soy Sauce
- 1 tablespoon Rice wine
- 15 g crystal sugar
- star anise
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