Smoked fish with endless aftertaste(hui wei wu qiong de xun yu )

Smoked fish with endless aftertaste

Introduction:

"I only know that my mother loves smoked fish, and I only know today that she can't make it. So I saw haddock. Its meat is compact, and it's the most suitable to make it. Smoked fish doesn't depend on smoking. It's soaked in sauce. It's crispy outside and soft inside, and tastes sweet. Sprinkle some sesame and coriander, and eat it cold, with endless aftertaste."

Production steps:

Step 1: dry the fish with a kitchen towel. It won't splash with oil.

Step 2: Fry slowly over low heat until golden on both sides.

Step 3: fry the fish oil in the pan, stir fry the ginger and scallion until fragrant. Spray Shaoxing wine, let wine fragrance float all over the house.
Then add appropriate water, soy sauce, soy sauce, salt, rock sugar, star anise, cinnamon, 13 incense, nutmeg, pepper and fragrant leaves. boil.

Step 4: let the soup burn, put the fish in, cover it with low heat and simmer for 5 minutes.
Turn over and simmer for 5 minutes.
Uncovering the cover, medium heat, pour the juice on the fish with a spoon and collect the soup.

Step 5: when the soup starts to thicken, turn off the fire. Put the fish in the container and pour the remaining soup. Marinate until the fish is cool.
Finally, sprinkle some green onion, white sesame and coriander, which is a very, very delicious smoked fish.

Materials required:

Haddock: 4 pieces, about 550G

Ginger: two

Scallion: right amount

Star anise: half grain

Cinnamon: half piece

Thirteen spices: appropriate amount

Nutmeg: right amount

Zanthoxylum bungeanum: 6-7 capsules

Fragrant leaves: 2 pieces

Soy sauce: 5 teaspoons

Old style: 1 spoonful

Salt: right amount

Rock sugar: right amount

Note: 1. Choose the fish with tight meat, which is not easy to spread when frying and tastes better. 2. The amount of rock sugar is more or less according to personal taste. 3. There is no need to stew smoked fish. But Haddock's meat is later and tighter, so it's good to stew.

Production difficulty: simple

Process: salting

Production time: half an hour

Taste: spiced

Chinese PinYin : Hui Wei Wu Qiong De Xun Yu