Choose a fresh octopus, remove viscera and scales, and wash it for later use. Cut a few knives evenly on both sides of the fish to facilitate the taste.
Next, prepare the marinade. Add a proper amount of salt, pepper powder, white pepper powder, spiced powder and Chili powder into the bowl and stir well. Spread the marinade evenly on the inside and outside of the fish, and gently massage with your hands to make it fully tasty.
The curing time is generally 30 minutes to 1 hour, during which the fish can be turned over to make the marinade penetrate into the fish more evenly.
After pickling, drain the fish and put it in a steamer. Steam over high fire 15-20 minutes until the fish is completely cooked.
After the steamed fish is cooled, slice it with a knife. Add a little oil to the wok, add ginger slices and minced garlic and stir-fry until fragrant. Add the sliced smoked fish slices and stir well.
Add some soy sauce, soy sauce, oyster sauce and sugar to taste. Stir-fry until the smoked fish slices are even in color, then take them out of the pan and put them on a plate.
Taste this authentic Hunan smoked fish, and you will find it salty and fragrant with a long aftertaste. The fish is tight and chewed carefully, and you can feel the smell of smoke, which makes people want to stop.
When cooking Hunan smoked fish, mastering a few tips will make your food more delicious:
Choose fresh fish, the fish is firm and tastes more delicious.
The curing time should not be too long, otherwise the fish will get old easily.
Don't add water when steaming fish, so as not to dilute the fish.
When frying, the heat should not be too strong, so as not to smoke the fillets and paste the pot.
Seasoning can be adjusted according to your own taste.
Tasting this famous food in western Hunan is not only the enjoyment of taste buds, but also the inheritance and continuation of traditional Hunan cuisine culture.