Old Ningbo style smoked fish

Overview

Yesterday I introduced Ningbo’s characteristic yellow croaker wrapped in bean curd skin, and today I’m going to share with you a dish that Ningbo people often eat during the Chinese New Year—Old Ningbo smoked fish.

Tags

• hot dishes
• zhejiang cuisine
• cinnamon
• cracked black pepper
• fennel
• onions
• rice wine
• sugar
• zanthoxylum bungeanum
• ginger
• grass carp
• soy sauce

Ingredients

Steps

1. 1 Remove the scales, internal organs and gills from the fish, wash and dry them, and cut into fillets about 1 cm thick

   

2. 2 Add appropriate amount of soy sauce, rice wine, a little sugar, crushed black pepper and onion and ginger (I forgot to take a photo of the onion and ginger) and marinate for one hour

   

3. 3 Dry the marinated fish fillets, pour oil into the pot, and add the fish fillets

   

4. 4 Fry the fish fillets until the color becomes darker, remove them to control the oil (I didn’t fry them very thoroughly, you can fry them for a while)

   

5. 5 Pour off the oil from the pot and add cinnamon, fennel, pepper, a little soy sauce, rice wine and water

   

6. 6 Cook for a while, add appropriate amount of rock sugar, taste and adjust (don’t make it too salty)

   

7. 7 Wait until the soup in the pot becomes slightly viscous, then turn off the heat, remove the spices from the soup, and pour the hot soup over the fried fish