Smoked Spanish mackerel with five flavors(wu xiang xun ba yu )

Smoked Spanish mackerel with five flavors

Introduction:

"My husband has been eating smoked Spanish mackerel for many days. Today I finally bought a fresh Spanish mackerel of suitable size, so I started to make Jiaodong characteristic smoked Spanish mackerel for the first time. I'm a real spice girl. Smoked fish is smoked in my mind. Shandong smoked fish is fried first and then simmered, which is totally different from Hunan. The fried Spanish mackerel absorbs the thick five flavor soup, and the full soup fills the whole taste buds. Crisp but not crisp, tender but not soft, 3 jin of Spanish mackerel, a family of four killed more than half. I summarized the three steps of smoked Spanish mackerel: marinate for 5 minutes, fry for 5 minutes and simmer for 20 minutes. Follow this step to make delicious smoked Spanish mackerel

Production steps:

Step 1: 1. Remove the head and tail of Spanish mackerel and cut it into 1cm segments. After cutting off, remove the viscera and clean it. Then use kitchen paper to drain the Spanish mackerel. First cut and then wash, so the fried Spanish mackerel is relatively complete and not easy to break. The water of Spanish mackerel will be sucked up to avoid splashing oil when frying. 2. Add onion, ginger and salt and marinate for 5 minutes.

Step 2: prepare ingredients during curing. In addition, prepare onion, ginger and garlic. Another: 2 star anise, 3-4 fragrant leaves, a small piece of cinnamon, a piece of tangerine peel, 2 dried peppers and a pinch of Chinese prickly ash.

Step 3: after 5 minutes, pick out the ginger and scallion from the salted fish.

Step 4: put vegetable oil in a non stick pan, and heat the oil to 80% to fry it. (when the oil is heated to 80% heat, you can put the fish into the oil pan one by one.)

Step 5: after putting all the fish into the oil pan, you can open a big fire and fry for five minutes. When the fish turns golden, you can get out of the pan. (you can shake the pan in the middle. Don't turn the fish with a shovel before it's finished. It will break the fish.)

Step 6: take another pot, add a little base oil, and pour in the two seasonings in step 2.

Step 7: stir fry the flavor, add proper amount of boiling water, bring to a boil over high heat, then turn to low heat and continue to cook for 5 minutes. (to estimate the amount of boiling water, it's almost better than Spanish mackerel)

Step 8: after the spice water is cooked, add appropriate amount of sugar.

The ninth step: put some Baijiu in it.

Step 10: put in the fried Spanish mackerel.

Step 11: put in a moderate amount of old smoke.

Step 12: put some soy sauce.

Step 13: simmer over low heat for about 20 minutes until the water in the pot is almost dry. Finally, add a little five spice powder and stir it to get out of the pot.

Step 14: it's delicious.

Materials required:

Spanish mackerel: 3 jin

Scallion: right amount

Ginger: moderate

Garlic: right amount

Star anise: 2

Fragrant leaves: 4 pieces

Cinnamon: one piece

Tangerine peel: one piece

Zanthoxylum bungeanum: right amount

Dried pepper: 2

Salt: right amount

Veteran: a little

Soy sauce: moderate

Sugar: a little

Baijiu: a little

Note: 1, curing time is not too long, 5 minutes. 2. Fry the fish in high heat for 5 minutes, then fish out.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Wu Xiang Xun Ba Yu