The master created water hibiscus for the first mistress, and made ginger milk for the second mistress. Now it is finally the turn of the third mistress to appear.

"Our third mistress is from Shanghai."

Xie Baomin took a sip of the hot tea brought by the car boy and continued:

"That master's wife likes to eat smoked fish very much. Master doted on her and cooked all kinds of smoked fish. I was an apprentice at the time, and I did all the starting work. During that time, I was tortured so much that I smelled...

The fishy smell makes me retching."

Gee, is this a stress disorder?

"All kinds of traditional smoked fish, Northeastern smoked fish, Hainan smoked fish, Western smoked fish, Shandong smoked fish, Shanghai smoked fish, etc., all made."

Dai Jianli asked curiously:

"Then you won't be able to enjoy your meal?"

Xie Baomin sighed:

"Who can bear to have a good meal once or twice and then work on it for several months?"

Lin Xu asked:

"Then the wife is not tired of eating it?"

"No, she didn't eat much, because the master only gave it to his wife to taste when he thought it tasted delicious. The way he tested whether it tasted good or not was to let me and the people in the kitchen taste it together."

Tsk, it turns out that the mistress didn’t take a few bites, but you were injured.

No wonder he is so good at making smoked fish. He must have learned from his master at that time.

"Junior brother, senior brother, I don't dare to boast about anything else, but when it comes to making smoked fish, I really don't agree with anyone."

Dai Jianli said with a smile:

"Chef Gao probably didn't expect that he was just making smoked fish to please his wife, but he would bring out your skills in smoked fish."

Since senior brother is so good at making smoked fish, Lin Xu said:

"Then I'll ask you, senior brother, to give you some advice later. I'll boil out the sauce first."

When making smoked fish, fish is actually not the key. Whether it is herring, grass carp, pomfret, or even carp, silver carp, etc., you can make smoked fish.

The most important thing about this delicacy is the sauce.

The quality of the sauce is related to the success or failure of the entire dish.

Lin Xu set up the frying pan, poured a little peanut oil into the pan, and prepared to start cooking the sauce.

The sauces of local dishes are very similar. They all use soy sauce for seasoning, rice wine to remove the fishy smell, and white sugar to enhance the flavor.

The dishes are made with rich sauce and outstanding sweetness.

Although compared to Wuxi cuisine, the sweetness of local cuisine is not overly sweet, but for people from other parts of the country, the sweetness is still somewhat strong.

After pouring the oil, add the prepared ginger slices and green onions before the oil heats up.

Stir-fry slowly over low heat. When the onions are soft, add the prepared star anise, cinnamon and tangerine peel. Continue to stir-fry over low heat for about one minute. Add a pinch of Sichuan peppercorns, a pinch of fennel and the flattened grass.

fruits, two cloves, a small handful of bay leaves and other spices.

Add it in and continue to stir-fry to bring out the aroma of the spices. Add a large bowl of light soy sauce, a wok spoon of dark soy sauce, a wok spoon of rice wine, half a wok spoon of steamed fish soy sauce, and one and a half spoonfuls of rock sugar along the edge of the pot.

Put them all in, then add a spoonful of Laolu's stewed soup, and finally add a small basin of water, bring to a boil over high heat and then simmer over low heat.

"Brother Lin, this sauce is quite interesting."

Dai Jianli saw Ma Zhiqiang making Drunken Peanuts, so he grabbed a handful and ate while watching Lin Xu cook the sauce.

He originally planned to go back, but since he wanted to drink together in the evening, he naturally had to stay and have a drink with his new acquaintance Professor Cui and his best friend Lao Huang.

When Lin Xu was putting in the ingredients just now, he wanted to remind him that if there were too few spices, the flavor of the ingredients would not come out.

But Xie Baomin shook his head and signaled to stop talking.

After watching patiently for a while, when Lin Xu put the old brine into the pot, Dai Jianli finally understood why the amount of spices was so small.

It turned out that I planned to use old braised pork to bring out the flavor.

Needless to say, the smoked fish tastes almost the same.

Unlike other dishes, the simmering time for smoked fish sauce does not take long. It can be cooked for half an hour at most and then turn off the heat.

In order to make the spice flavor fuller, add a little more.

Because the cooking time is short, not even half of the flavor of the spices can be cooked out.

But with the addition of old stew, the taste is different.

The old braised pork is not only fragrant, but the flavor of various spices has been softened, making it very suitable for this kind of soaking sauce.

In addition to the old braised fish, the use of soy sauce for steamed fish is also more interesting.

Many people think that steamed fish soy sauce is a condiment that can only be used on steamed fish. In fact, steamed fish soy sauce is a compound condiment made from light soy sauce and cooked tempeh, plus oyster sauce, white sugar and other condiments.

Any dish with light soy sauce can be added with steamed fish soy sauce to enhance the flavor.

However, because steamed fish soy sauce contains sugar, eating too much will make it easy to get cloying, so steamed fish soy sauce can be used as light soy sauce, but it cannot completely replace light soy sauce.

By adding steamed fish soy sauce, the flavor of the sauce will be more intense and the umami flavor will be more prominent.

Lin Xu covered the pot and simmered over low heat.

Seeing the steamed fish with soy sauce and brine in the pot, Dai Jianli was full of expectations for tonight's smoked fish.

But if you want this delicacy to be delicious, there is a secret weapon. I wonder if Mr. Lin understands this.

He wanted to remind him, but he was afraid that Xie Baomin wanted to test Lin Xu's skills, so he could only wait patiently.

While the sauce was cooking, Lin Xu cut all the herring segments into thick slices. After cutting, he added large slices of ginger and green onions, and then poured in rice wine for marinating.

If you use fresh fish, you don’t actually need to marinate it in this step, just fry it directly.

However, these herrings have been slaughtered for several hours, and their freshness has decreased slightly, and there is relatively much odor, so they are simply marinated with onion, ginger, and yellow wine.

Twenty minutes later, when the lid was opened, a rich aroma wafted out from the pot.

Lin Xu took a deep breath and then said:

"With this sauce, not to mention the freshly fried fish pieces, even if you just boil some noodles and mix it in with a spoonful, it will definitely be very delicious."

Soybean flavor, sauce flavor, fresh flavor, spice flavor...

Every fragrance imaginable is available here.

The sauce had been boiled. Lin Xu brought a small basin, placed a large leak-proof drain on the mouth of the basin, then held the pot and poured the sauce evenly into the basin.

Because of the sugar, the sauce is slightly viscous.

But it doesn’t matter, when you pour it into the basin, it even feels a little stringy.

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After pouring it into the basin, the residue is also filtered out.

Dai Jianli opened his mouth and was about to remind him when he saw Lin Xu picking up the five-spice powder and pouring some into the basin.

He laughed:

"I was thinking of reminding Brother Lin, but I didn't expect that I was worrying in vain."

Xie Baomin asked, holding his arms:

"Why are you adding five-spice powder now?"

Lin Xu said:

"Because if the five-spice powder is put in too early, it will have a bitter taste, and if you put it in after it cools down, the aroma will not come out. So the best way is to put it in now and use the remaining heat of the sauce to bake out the flavor of the five-spice powder."

After saying that, he used a frying spoon to scoop out half a spoonful of oyster sauce and put it in, and then stirred it quickly in the basin with a kettle.

Oyster sauce is a condiment that is not cooked. The best way is to add it with five-spice powder after taking it out of the pan. This can enhance the flavor of the sauce.

Stir the five-spice powder and oyster sauce in the basin evenly and put it in the cold storage to cool down.

When the temperature drops completely, it will become a delicious sauce that gives the five-spice smoked fish a soul.

At this time, Sun Minghao and the others were about to leave. Lin Xu wiped his hands and hurriedly went out to send everyone downstairs and send everyone off.

Back in the kitchen again, it’s time to fry the fish.

The fish cannot be fried too early, otherwise the temperature of the sauce will not come down and the fish cannot be put in for soaking.

And when the fish is cooled, it will not be easy to soak in the flavor.

For this delicacy, freshly fried fish pieces must be put into the cold sauce, so that the sauce will be quickly absorbed into the fish under the action of heat.

Take it out after soaking. The skin of the fish is still crispy, but the juice has penetrated into it.

This kind of smoked fish is delicious and delicious.

Place a large frying pan on the stove, pour half of the cooking oil into it, wait until the oil temperature comes up, pick out the green onion and ginger used to pickle the fish, then put the fish pieces into the oil pan in pieces, and fry over high heat.
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To be continued...