How to practice Hunan fish (Hunan fish sauce)

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List of contents for this article:

• 1、Common practice of smoked fish in Hunan
• 2、How to make Hunan fish delicious and raw
• 3、Famous fish in Hunan
• 4、How to practice fish in Hunan

Common practice of smoked fish in Hunan

1. There are the following common practices for smoked fish in Hunan: Steaming method: Wash the smoked fish and cut it into pieces, add fermented beans, dried peppers and cooking oil, add water, and steam for an hour. After steaming, heat the iron pan and add oil, put the one-inch garlic into the pan and stir-fry, add some salt, then pour in the steamed fish, stir fry, and serve out. Stir fry to remove the smoky taste: Cut the smoked fish into small pieces and soak in cold water for 12 hours to reduce the smoky and salty taste.

2. There are many ways to eat smoked dried fish in Hunan. The following are a few common practices: shredded ginger and fermented soy sauce smoked fish: First, wash the smoked dried fish and soak it for half an hour to remove some of the fishy smell. Next, blanch the dried fish and add cooking wine to further remove the fishy smell. Then, stir-fry the dried fish until fragrant, then add shredded ginger, fermented bean, cooking wine, soy sauce, white sugar and other seasonings and cook until the juice is complete.

3. The method of making Hunan smoked fish is as follows: Prepare the ingredients: 3 to 4 pieces of bream fish. Smoking materials: 200 grams of tea, 100 grams of flour. Seasoning: 10 grams of onions, 10 grams of ginger, 10 grams of garlic, 10 grams of sesame seeds, 5 grams of salt, 20 grams of white sugar (white sugar is not directly used in this recipe, but can be added in appropriate amounts according to personal taste to enhance flavor), 5 grams of pepper powder, 20 grams of cooking wine.

How to make Hunan fish delicious and raw

Kill and eat now: Fish needs to be killed alive and bled. After removing the fish bones, soak the fish in ice water for 10 minutes (add a little white vinegar or white wine) to make the meat crispy and tender. Remove fishy smell and enhance fishy smell physically: Remove fish skin and red meat (with heavy fishy smell), take only the white meat from the back, and cut into transparent thin slices (about 2mm thick). Pre-marinate seasonings: Stir the fish with ginger juice, shredded scallion, and a little rice wine, let stand for 5 minutes, rinse well, and then cool with ice water.

Steps: Prepare the fish: Remove the scales, viscera, head and tail of the fish, wash it, and cut it into slices about 1 cm thick. Pay attention to cut along the texture of the fish, which can make the fish firmer. Marinating: Put the cut fish slices into a large bowl, add appropriate amount of salt, cooking wine, ginger slices, green onion and spices, and stir well until each fish slice is wrapped with seasoning.

Handling fish: Clean the fish, scale and viscera, and cut it into large pieces or whole strips for later use.

There are the following common practices for smoked fish in Hunan: Steaming method: Wash the smoked fish and cut it into pieces, add fermented beans, dried peppers and cooking oil, add water, and steam for an hour. After steaming, heat the iron pan and add oil, put the one-inch garlic into the pan and stir-fry, add some salt, then pour in the steamed fish, stir fry, and serve out.

Steaming: Place the bowl in a steamer, steam until cooked, and serve. Method 3: Preparation for frying: Wash the fish, soak it in water for a while, then add salt and other seasonings to mix well to marinate. Drain the water after a while and remove the seasoning pieces such as ginger. Frying: Put the marinated fish into an oil pan and fry it, and leave it out of the pan when the small fish appear brown. The above three methods can be adjusted according to personal taste and enjoy the delicious Hunan little dried fish.

Famous fish in Hunan

1. Yueyang: A unique "return fish" Due to the special water environment where the Yangtze River and Dongting Lake meet, Yueyang's return fish are tender and non-fishy. The most authentic way to eat is braised or stewed soup, which locals must order at banquets. The 2023 Yueyang International Tourism Festival will also designate it as an official recommended food. Changsha: The fish bones unearthed from the Han tomb in Mawangdui prove that Hunan has a history of eating fish for 2,000 years. Now use 3-4 kilograms of male fish heads with chopped pepper and five fermented peppers.

2. Hunan, known as the land of fish and rice, has abundant water resources and produces all kinds of delicious freshwater fish. Among them, ranked first is the crucian carp, which has delicious meat and the stew is particularly mellow. Ranked second is carp, which has delicate meat and delicious taste. Whether it is braised or steamed, it is endless aftertaste.

3. Hunan's local characteristic fish species: Xiangjiang Diao Zi fish: The body is as long as a knife, the meat is delicate, common in the Dongting Lake Basin, and is usually fried or braised. Dongjiang fish: Produced in Dongjiang Lake, Chenzhou. Because the water quality is clear and the fish has no fishy smell, common practices include steaming and steaming with chopped peppers. Returning fish: A specialty of Dongting Lake in Yueyang. It is said that it will still turn back after swimming. The fat meat is mostly used in hot pot.

4. Hunan's famous fish mainly include the following types: Dongting Lake whitebait: Introduction: Dongting Lake whitebait is a specialty fish in the Dongting Lake area of Hunan Province. It is famous for its tender meat and delicious taste. The whitebait has a cylindrical body, no scales, transparent and colorless, soft bones without thorns, tender meat, and rich nutrients. It is known as the "Queen of Dongting". Characteristics: Whitebait is rich in protein, fat, calcium, phosphorus, iron and other nutrients. It is a nutritious product.

5. Hunan is a land of fish and rice. It is rich in water resources and rich in all kinds of fresh fish. The No. 1 crucian carp has delicious and mellow stewed soup. Ranked second is carp, which has exquisite and delicious meat. Ranked third is mandarin fish. This is Jiayao, which serves as a guest. Ranked fourth is grass carp. The fifth is male fish. The sixth is whitebait. The seventh is diaozi fish. The eighth is Huanggu fish, the ninth is silver carp, and the tenth is Ma Lian.

How to practice fish in Hunan

1. Lower two slices of fish meat along the spine and cut them into 0.5cm thick slices with an oblique knife (the skin is more elastic and tender). Cut the fish bones into pieces, separate them from the fish slices, rinse with water, and drain. Marinate: Add 1 tablespoon of cooking wine, 1/2 teaspoon of salt, 1/2 teaspoon of starch, and a little white pepper to the fish slices, stir with 1 teaspoon of oil to lock in the water, and marinate for 15 minutes. Stir fry the base material: Heat the pan with cold oil (cook the rapeseed oil until it smokes and removes the raw flavor), first add the fish bones and fry until golden on both sides, and serve for later use.

2. The method of making fish slices is as follows: Ingredients required: grass carp 1 pound of salt, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blended oil, appropriate amount of egg, 1 pickled cabbage, appropriate amount of soaked red pepper, appropriate amount of production steps: Prepare fish slices: Slice grass carp, pay attention to slicing It should be evenly distributed so that the degree of cooking is consistent. Marinate fish slices: Take a small bite of the egg, pour out the egg white, and add to the fish slices.

3. The method of preparing fish is as follows: Main ingredients: fish slices, fish heads, fish bones (fish can be selected according to personal preferences, such as grass carp, black fish, etc.) Accessories: bean paste, dried peppers, pepper, garlic, ginger slices, green onions, Sichuan kimchi, parsley, garlic sprouts seasoning: oil, salt, chicken essence, egg white, millet powder Cooking steps: Heat the pan and pour about one pound of oil. The amount of oil should be large to ensure the aroma of the dish.

4. The method of making fish slices is as follows: Prepare ingredients and seasonings: Fish, cut into fish slices, fish heads and bones for later use. Appropriate amount of bean paste, chop. Appropriate amount of dried peppers, pepper, garlic, ginger slices, and green onions. Appropriate amount of Sichuan kimchi, chopped. One egg white to mix the fish slices. A small amount of flour is used to mix the fish slices. Bone soup or water appropriate. Appropriate amount of salt and chicken essence. Appropriate amount of parsley, garlic sprouts and other side dishes.