Spiced Smoked Fish(wu xiang xun yu )

Spiced Smoked Fish

Introduction:

"The white porridge used for breakfast is delicious. You can put it in the refrigerator for the first day and put it at room temperature 10 minutes in advance in the morning. It is especially delicious with white rice porridge or steamed bread. It's not difficult. There's only one part of fish frying that's a little difficult. Novices can try not to fry fresh fish, but to fry them with a layer of starch. "

Production steps:

Step 1: raw material drawing.

Step 2: cut the fish into pieces or as shown in the picture. Marinate with two teaspoons of five spice powder, one teaspoon of soy sauce and half a teaspoon for four hours.

Step 3: put two tbsp oil in the pot, put star anise, cinnamon and geranium leaves into the pot, deep fry them over low heat, add ginger slices, coriander, scallion and stir fry them until fragrant.

Step 4: mix soy sauce, soy sauce, rock sugar, yellow rice wine, half a bowl of boiling water to boil. Add shrimp oil, add appropriate salt, and bring to a boil again over low heat for 3 minutes. Turn the fire and put half a teaspoon of Baijiu. Set aside to cool.

Step 5: wipe the water and impurities with kitchen paper and let them dry slightly.

Step 6: deep fry in oil pan.

Step 7: take it out and put it directly into the juice. Heat and cold contact immediately and soak it to taste.

Step 8: soak for about four hours. Put the sealed box in the refrigerator when it is hot.

Materials required:

Fish middle: 500g

Jiang: one piece

Fragrant leaves: three pieces

Cinnamon: a small piece

Star anise: two

Chives: Ten

Coriander: two

Salt: 2.5 teaspoons

Five spice powder: 1 teaspoon

Soy sauce: 1 tbsp

Soy sauce: a spoonful

Yellow rice wine: half a bowl

Baijiu: half teaspoon

Rock candy: two

Shrimp oil: 1 tbsp

Precautions: 1. Don't turn the fish after entering. Shake the pot. The fish can move by themselves and turn over again. Not directly fried fish, it is recommended to shoot dry starch fried. 2. Fried fish must be very dry. It's not as dry as white fish. It's dark brown in appearance. It's Crispy to eat like this. 3. The soaking time should be more than two hours, and the soup will be soft after soaking. 4. Any fish can be made in this way, such as hairtail, grass carp, yellow croaker, etc.

Production difficulty: simple

Process: fumigation

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Wu Xiang Xun Yu