Spiced Smoked Fish(wu xiang xun yu )

Spiced Smoked Fish

Introduction:

Production steps:

Step 1: prepare materials

Step 2: freeze the Spanish mackerel, take it out, warm it up a little, and cut it into thin slices with a knife

Step 3: add proper amount of cooking wine and soy sauce, put onion and ginger slices and marinate for about 30 minutes

Step 4: soy sauce, sugar, vinegar and salt, add appropriate amount of water to make sauce, and put star anise, pepper and sauce into the pot to boil

Step 5: cool the sauce, and absorb the water with kitchen paper

Step 6: put the oil in the pan until 70% heat, and fry the Spanish mackerel slices

Step 7: until the meat is tight and slightly yellow, remove and drain the oil

Step 8: dry the water in the oil, and fry the Spanish mackerel slices again when there is no sound

Step 9: deep fry until the surface is dry, remove the oil when golden red

Step 10: put it in the cold sauce while it is hot and marinate for at least 1 hour before eating

Materials required:

Spanish mackerel: moderate

Onion and ginger: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Water: moderate

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Five spice powder: appropriate amount

Note: 1, fish cut thin, easy to taste, frozen solid, after a little warm with a knife cut the best effect. 2. Don't break the fish when frying, remember to turn it over carefully. 3. Sauce seasoning according to their own taste, like a little sweet mouth can be a little more sugar, do not like the words can put less. 4. Put the fried fish into the sauce while it is hot to fully absorb the taste. After taste, fish out the food, cool food flavor is the best!

Production difficulty: ordinary

Process: fumigation

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Wu Xiang Xun Yu