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

Smoked Spanish mackerel with five flavors

Introduction:

Production steps:

Step 1: main ingredient: Spanish mackerel

Step 2: remove the head and belly of Spanish mackerel, wash it, cut it into pieces, and feed it with yellow rice wine for more than half an hour

Step 3: put five spice powder, sugar and soy sauce into a bowl to make juice.

Step 4: put the oil in the pan, heat it to 70% heat, fry the Spanish mackerel slices until golden yellow, take them out, put them into the juice, roll them with chopsticks to make the fish absorb the juice, then take them out and put them on the plate.

Step 5: the fish can be served after it is cold.

Materials required:

Spanish mackerel: moderate

Five spice powder: appropriate amount

Sugar: right amount

Old style: moderate

Yellow rice wine: right amount

Precautions: 1. When frying fish, always keep the fire prosperous, and the oil temperature is more than 70%. 2. After the fish absorb the juice (less than a minute), take it out immediately. 3. If you like, you can add seasonings such as onion and ginger into the juice

Production difficulty: simple

Process: brine

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Wu Xiang Xun Ba Yu