Suzhou smoked fish

Cuisine: Su cuisine taste: salty and fresh price: 10-40 yuan raw materials: 650g carp, 10g sesame oil, 75g lard (refined), 15g scallion, 5g ginger, 5g salt, 20g white soy sauce, 20g soy sauce, 10g cooking wine, 20g white sugar and 5g monosodium glutamate. Production method: 1. Cut the fish into pieces 6 cm wide, mix well with the marinade, and put it in the refrigerator for 6 hours or overnight. 2. Drain the fish fillets for later use; Mix the remaining soaking juice with seasoning, simmer in warm water for 5 minutes, add sesame oil and mix well. 3. Heat the frying oil to 175 degrees, fry the fish in several times (often turning) and fry until golden brown (about 3 minutes). After each fried fish fillet is picked up, immediately put it in the soaking juice for 1 minute, then pick it up and put it on the plate for food. Tips: 1. Carp is the best, or other fleshy fish can be used. 2. If the food is cold, it can be served after being chilled in the refrigerator. Food compatibility: Carp: Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta, licorice, pumpkin, red beans and dog meat, and should not be taken with cinnabar in traditional Chinese medicine; Carp and pickles can cause digestive tract cancer.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)