Spiced roast fish(wu xiang kao yu )

Spiced roast fish

Introduction:

Production steps:

Step 1: remove the head, tail, scales and viscera of small miscellaneous fish, wash them with clean water, take them out and drain them.

Step 2: rub the body and abdomen of the fish with refined salt, put it into the basin, add sugar, soy sauce, fennel, Zanthoxylum powder, five spice powder, scallion, shredded ginger and cooking wine, mix well, soak for 2 hours, then take out the fish and steam it in the steamer.

Step 3: take out the steamed small miscellaneous fish, dry them in the air, then soak them in the seasoning basin for 40-50 minutes, then take them out, drain them, clamp them with bamboo clips, put them on the snack cart and turn them over. If you like spicy food, you can also sprinkle chili powder slightly. When the fish is roasted on both sides until golden yellow, it will be served.

Materials required:

Small miscellaneous fish: 500g

Scallion: 10g

Shredded ginger: 5g

Sugar: 25g

Fennel: 2G

Five spice powder: 5g

Refined salt: 25g

Soy sauce: 50 ml

Pepper powder: 2G

Cooking wine: 3 ml

Note: the product features pure taste, oil overflowing, is one of the family to improve the daily diet of good varieties.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Wu Xiang Kao Yu