1. I chose deep-sea fish cubes this time because there are fewer thorns, so I changed the fish cubes to a knife. Put all the ingredients except the Sichuan pepper aniseed into the fish cubes. Stir the fish cubes evenly with chopsticks and marinate for more than half an hour. It can be flipped twice, so that all the pieces of fish can be evenly tasted, and the salty talk is according to personal taste.
2. Put the pepper aniseed in a stainless steel pot, add 250ml of water, boil for 5 minutes after boiling, let cool and set aside.
3. Put half a catty of white granulated sugar into Huadiao wine several times, and stir with a small spoon until the white sugar is completely melted in the Huadiao wine. At this time, the soup will be very thick and honey-like.
4. Pour the chilled pepper water into the mixed juice.
5. Put the salad oil in a non-stick pan, heat the oil to 60% heat, put the fish pieces in the pan one by one, be careful not to turn it, turn it again after the fish is deep-fried until the shape is finalized. After being fried, place it in a stainless steel bowl and let it dry for 15 minutes.
6. Start the oil pan again, heat the oil to 70% to 80% hot, then re-fry the fried fish pieces, and then quickly put the fish pieces in the soup. At this time, you will hear a squeak, hot fish pieces The child quickly absorbs the soup.
7. Soak it for more than four hours, and the delicious Su Shi smoked fish is ready to eat.
8. This is the fried fish noodles I made. Add white water, salt and chicken bouillon, cook the noodles, put them in a bowl, add 2 tablespoons of smoked fish sauce, put two or three pieces of smoked fish, you can start it 😍😍😍
Tips:This dish can be used as a cold dish or with noodles. The taste is also quite good. The sweet fish has a salty taste, and there is a slight flavor of Shaoxing Huadiao.