Secret Five Spice Smoked Fish

Name: Secret Five Spice Smoked Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1500g Bighead carp; 1 tablespoon Soy sauce; 1 tablespoon salt; 3 pcs star anise; 2 tablespoons Five spice powder; 5 slices Bay leaf; 1 piece Cinnamon; 1 piece ginger; 10g pepper; 1 tablespoon Cooking Wine; 2 pieces Green onions; 3 pieces crystal sugar; 50g Peanut oil; 1 bowl water; 1/2 teaspoon White wine

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Fish has always been my favorite dish. Although it is called smoked fish, it is not made by smoking, but it is equally delicious. After the fish is soaked in the juice, the outer surface is crispy, but the inside is very tender. It's worth a try. The longer the soaking time, the easier it is to taste.
Smoked fish is an authentic Jiangnan traditional delicacy, and there will be such a traditional cold dish on the New Year's table in Jiangsu and Zhejiang. With various natural spices, it is made purely by hand after frying and then soaking. Smoked fish tastes sweet, as sweet as Wu Nong's soft words, sweet but also salty, and salty with freshness. It can be used as cold spell or in soup for seasoning. The appearance is amber, the taste is mellow, the mouth is soft and tight, crispy and sweet.

Secret Five Spice Smoked Fish

1. When buying silver carp, ask the store to chop it into large pieces, take it back and wash and drain.

2. Add two teaspoons of five spice powder and half a teaspoon of salt

3. One teaspoon of dark soy sauce, one tablespoon of cooking wine marinate for four hours to taste (wrap in plastic wrap and put in the refrigerator to marinate in hot weather)

4. Prepare spices: green onions, ginger slices, five-spice powder, 5 star anise, 1 cinnamon, bay leaves, appropriate amount of dried pepper, 2 large rock sugar

5. Put two tablespoons of oil in the pot, put the star anise and cinnamon bay leaves, and fry them until fragrant.

6. Add sliced ginger and green onions and sauté until fragrant

7. Boil light soy sauce, dark soy sauce, rock sugar, cooking wine, and boiling water in a bowl. Add appropriate salt and boil again on low heat for three minutes

8. Turn off the heat and put half a teaspoon of wine or liquor. Place to cool for later use

9. The marinated fish pieces are wiped with kitchen paper to clean the outside water and impurities, and put into the oil pan

10. Deep-fried until golden and fished out

11. The fried fish is oil-controlling. If you like to fry it older, you can return the fried fish to the pan and re-fry it.

12. Put the fried smoked fish in the marinade immediately, soak the hot and cold immediately to taste

13. Soak for about four hours and then eat. When it’s hot, put it in the airtight box and store it in the refrigerator.

Tips:
1. The key to making smoked fish is to wipe off the water in each step. Otherwise, when the fish is fried, the oil will splash, the fish skin will fall off, and the fish flesh will be broken and broken;
2. The salty and sweet taste that is adjusted exactly is determined by the two steps of kipper juice and marinade;
3. Fried and smoked fish. This fish is suitable for summer, because it tastes better when eaten cold than hot, and it is not fishy at all. The method is also very simple. Do more at a time and benefit several meals.