Shanghai fried fish (also called smoked fish)

Overview

Shanghai fried fish. A must-have dish for Shanghainese families during the New Year holidays. Delicatessen, the best-selling delicacy in the noodle shop, many people’s childhood memories. Grandma, the smell of grandma cooking, the smell of dinner being cooked at the neighbor’s aunt’s house. The children gathered around the stove and stared at it, drooling over their childhood memories.

Tags

• hot dishes
• old man
• local cuisine
• lunch
• famous dishes
• cooking wine
• light soy sauce
• old soy sauce
• rock sugar
• star anise
• zanthoxylum bungeanum
• grass carp
• white pepper

Ingredients

Steps

1. 1 Kill the grass carp alive, the bigger the better (called grass carp in Guangdong). Buy the middle or tail sections in the market (I prefer the tail section). Wash the fish and cut it into sections about 15mm thick.

   

2. 2 Pour a little oil into the pot, heat it to 80%, turn to medium-low heat and fry the fish until both sides are browned, remove and drain.

   

3. 3 Pour an appropriate amount of water into the pot, add Sichuan peppercorns, star anise, white pepper, rock sugar, cooking wine, dark soy sauce, and light soy sauce.

   

4. 4 After it boils, reduce the heat to low, add the fried fish pieces, cook for 5 to 6 minutes, then turn off the heat, wait until it cools, take it out and put it on a plate. A must-have dish for Shanghainese families during the New Year holidays. Deli, the best-selling delicacy in the noodle shop.