Five spice smoked fish(mi zhi wu xiang xun yu )

Five spice smoked fish

Introduction:

"Fish has always been my favorite dish. Although it's called smoked fish, it's not made by smoking, but it's also delicious. After soaking the fish in the juice, the skin is crisp on the outside, but the inside is very soft and tender. It's worth a try. The longer the soaking time, the easier the taste. Smoked fish is a typical Jiangnan traditional delicacy. There is such a traditional cold dish on the new year's table in Jiangsu and Zhejiang provinces. With all kinds of natural spices, it is made by hand. Smoked fish, the taste is sweet, sweet as Wu Nong soft language, sweet, but also with salty, salty with fresh. It can be used as a cold spell or as a seasoning in soup. The appearance is amber and the taste is mellow. The entrance is soft and tight, crisp and fresh

Production steps:

Step 1: when buying silver carp, ask the shopkeeper to chop it into large pieces and take it back to wash and drain

Step 2: add two teaspoons of five spice powder and half teaspoon of salt

Step 3: marinate one teaspoon of soy sauce and one teaspoon of cooking wine for four hours. (wrap it with plastic wrap and refrigerate it)

Step 4: prepare spices: scallion, ginger, five spice powder, five star anise, one cinnamon, fragrant leaves, right amount of dried prickly ash, 2 large pieces of rock sugar

Step 5: put two tbsp oil in the pot, put star anise and cinnamon leaves into the pot and fry them in low heat

Step 6: add ginger, green onion and stir fry until fragrant

Step 7: mix soy sauce, soy sauce, rock sugar, cooking wine, boiled water and boil in a bowl. Add appropriate salt and bring to a boil again over low heat for 3 minutes

Eighth step: turn off the fire and put a half teaspoon of wine or baijiu. Let it cool for use

Step 9: use kitchen paper to clean the water and impurities outside the salted fish, and put them into the oil pan

Step 10: fry until golden brown and remove

Step 11: control the oil of fried fish. If you like to fry it a little bit older, you can fry the fried fish again

Step 12: put the fried smoked fish into the marinade immediately, and soak it immediately when it is hot and cold

Step 13: soak for about four hours. Put the sealed box in the refrigerator when it is hot

Materials required:

Silver carp: moderate amount

Salt: right amount

Five spice powder: appropriate amount

Soy sauce: moderate

Old style: moderate

Fragrant leaves: appropriate amount

Star anise: right amount

Cinnamon: moderate

Dried prickly ash: appropriate amount

Rock sugar: right amount

Ginger: moderate

Scallion: right amount

Cooking wine: moderate

The key point is not to dry the fish skin. 1. 2. The salty and sweet taste is decided by the two steps of marinade and marinade. 3. Fried smoked fish, this kind of fish is suitable for summer, because it tastes better when eaten cold than when eaten hot, and it is not fishy at all. The method is also very simple. It benefits several meals by doing more at one time.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Mi Zhi Wu Xiang Xun Yu