Spiced Smoked Fish
1.
Raw material diagram.
2.
Cut the fish into pieces or cut as shown. Marinate for four hours with two teaspoons of five-spice powder, one teaspoon of soy sauce, and half a tablespoon.
3.
Put two tablespoons of oil in the pot, put the star anise, cinnamon and bay leaves, fry them until fragrant, add ginger, coriander, chives, and fry until fragrant.
4.
Add light soy sauce, dark soy sauce, rock sugar, rice wine, and a half bowl of boiling water to boil. Mix with shrimp oil, add appropriate salt and boil again on low heat for three minutes. Turn off the heat and put half a teaspoon of white wine. Place to cool for later use.
5.
Use kitchen paper to wipe off the water and impurities on the fish pieces, and place them to dry slightly.
6.
Put it in a frying pan and deep fry.
7.
Take it out and put it directly into the juice, and immediately touch the hot and cold to soak it for the taste.
8.
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. Don't turn the fish after entering. Shake the pot so that the fish can move by itself and then turn over. If you don't know how to fry fresh fish directly, it is recommended to shoot some dry starch for frying.
2. Fried fish must be fried very dry, there is no white fish that is dry, and the appearance is dark brown. It tastes soggy like this.
3. The soaking process is more than two hours after it is done. After soaking, the fish will become soft if it absorbs the soup.
4. Any fish can be made in this way, such as hairtail, grass carp, yellow croaker, etc.
