Method for making smoked crisp fish
A technology of smoked fish and crispy, which is applied in the field of production of fragrant crispy fish, and can solve the problems of high sugar content, high salt content, and inedibility
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[0007] Choose thin-fleshed fish (saury, silver carp, crucian carp, silver carp, horse mouth and other fish species) with non-polluted water quality as the main ingredient, after descaling, evisceration (gill removal), cleaning, and deodorization, put 100-120 Deep-fry crisps in warm oil at ℃, prepare marinade with red yeast rice, fennel, cumin, pepper, cinnamon, nutmeg, amomum, pepper, cloves, ginger, scallion, garlic, salt, cotton white sugar, etc. according to the ratio. It is concentrated into a semi-thick juice, and the fried fish is simmered in the semi-thick juice for 0.5-1 minute, then the surface of the fish is dried, and finally smoked with white sugar.
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