Secret Five Spice Smoked Spanish Mackerel
1.
Put the fresh mackerel directly into the refrigerator and freeze for 1 hour. If it is not hard enough, extend the freezing time appropriately.
After freezing hard, remove the head and tail, and cut into 1 cm thick slices with an oblique knife.
Fish head and fish tail can be eaten with garlic stew, which is very delicious.
2.
After cutting, clean the internal organs and congestion carefully.
3.
Rinse twice, rinse thoroughly, and control the moisture for later use.
4.
Marinated:
Pour 100g first-class soy sauce, 80g high white wine, 10g five-spice powder, 80g sugar, 8g chicken essence, 50g green onions, and 50g ginger. Pour all into a large bowl and mix well. Stir the sugar to make a marinade.
5.
Pour the prepared marinade into the dried fish fillets and mix well.
6.
According to the actual situation, add a little soy sauce to adjust the color, the color is too light and the finished product will not look good. After mixing well, seal it with plastic wrap, put it in the refrigerator, and marinate overnight.
7.
Fried:
Heat the wok, add a lot of vegetable oil, heat to 70% heat, add the marinated fish fillets one by one, and fry them over medium heat until golden red. They should be fried dry so that the final fish will have a firm texture.
8.
After frying, remove the oil control and set aside.
9.
Star anise, cinnamon, bay leaf, cumin, amomum, grass fruit, pepper and other spices soak in water in advance for use.
10.
smoked:
1. Take a large bowl, add 100g first-class soy sauce, 50g high white wine, 120g sugar, 15g five-spice powder, 8g chicken essence, add 500ml of boiling water, melt and mix thoroughly to form a marinade;
2. Put two layers of bamboo grate on the bottom of the pot to prevent it from sticking to the bottom. Place fried fish fillets, green onions, ginger slices and soaked spices in layers;
3. Pour in the adjusted marinade and add the spice soaking water until the water level is just below the fish fillets.
11.
Cover the pot, bring to a boil on high heat, turn to the lowest heat, and slowly simmer. During this period, you should scoop up the soup and pour it on the upper fish fillets. Repeat this several times until the soup evaporates and it is difficult to scoop. Continue to simmer until the soup is completely exhausted.
Excess sugar deposits on the bottom of the pot, and the coking gives off a faint mushy smell. Just turn off the heat. Do not open the lid. After simmering for 30 minutes, open the lid and take out the pot. The whole process is about 4 hours.
12.
After being smoked, carefully pick out the fish fillets one by one and place them in a large clean basin one by one.
Smoked fish is very fragile when hot, so be careful when handling it.
13.
After placing everything, let it cool and let it air dry overnight.
The fish fillets just out of the pot are still relatively moist, with a poor taste and not strong enough flavor. As it cools, the water evaporates, the meat becomes firmer, and the flavor becomes stronger. The flavor is best when it is cooled.
As shown in the picture, this is the effect after being left overnight, it is very shiny, is it much better than when it was just out of the pot.
Tips:
The cool five-spice smoked Spanish mackerel has a firm and delicate taste, with a special sweet and caramel aroma, and the strong aroma is deep into the bones, and the aftertaste is endless!
As the preparation is time-consuming and laborious, it is recommended to make more at a time, divide it into small portions and store in the refrigerator. When eating, it can be eaten directly after it is fully thawed at room temperature. Do not heat it, as the taste will be greatly reduced.
Precautions:
1. The fish fillets should be cut to a uniform thickness, 1 cm thick is the best, too thin and fragile, too thick, high water content, and poor taste;
2. When frying, it must be fried to make it taste better;
3. Be sure to put a bamboo grate when smoking, otherwise the caramel will make the fish fillets sticky and unable to take it out;
4. You must be patient, wait until all the water has evaporated, and the smoke will have a unique burnt fragrance.
This is the last recipe a year ago. See you next year.
Finally, I wish you all a happy family and a happy New Year of the Goat!
