Su-style Five-spice Smoked Fish
by meggy dancing apple
Favorite
Difficulty
Normal
Time
1h
Serving
2
In fact, this smoked fish is not really smoked, it is soaked in a tuned juice. This is Su-style five-spice smoked fish. But it has the smell of smoked fish.
For smoked fish, choose fish with thick, fat, tender flesh and few spines. Because the grass carp on the market is good and cheap, I chose it. A grass carp with a net weight of 2 catties and 6 taels, with head and tail removed. Fish head can be made into fish head tofu soup, fish tail can be eaten in braised sauce, leaving the middle section with less fleshy thorns, cut into about 2 cm thick slices, marinated with light soy sauce, soy sauce, salt, cooking wine, a little salt, and ginger slices Turn over a few times in the middle for about 3 hours to make it full of flavor. Use kitchen paper or hand cloth to wipe off the marinade around the marinated fish, put it in an 80% hot oil pan, and fry until golden. Re-fry all the fried fish pieces in the oil pan again, so that you can get burnt fish pieces.
When marinating fish, you can make the "smoked fish" juice. Soy sauce, soy sauce, salt, rock sugar, five-spice powder, black pepper powder, cooking wine, ginger slices, garlic slices, add appropriate amount of water to a low heat and boil for 5 minutes, then let cool before use. The specific amount of this seasoning depends on your preference. If you like darker colors, add more soy sauce; if you like sweet ones, add more rock sugar; if you want spicy ones, you can add a few more dried red peppers. But since you want to make five-scented, five-spice powder is still indispensable. There is no ready-made five-spice powder. You can boil the spices, such as Chinese pepper, star anise, cinnamon, bay leaf, and the ginger and garlic in the above ingredients. "
For smoked fish, choose fish with thick, fat, tender flesh and few spines. Because the grass carp on the market is good and cheap, I chose it. A grass carp with a net weight of 2 catties and 6 taels, with head and tail removed. Fish head can be made into fish head tofu soup, fish tail can be eaten in braised sauce, leaving the middle section with less fleshy thorns, cut into about 2 cm thick slices, marinated with light soy sauce, soy sauce, salt, cooking wine, a little salt, and ginger slices Turn over a few times in the middle for about 3 hours to make it full of flavor. Use kitchen paper or hand cloth to wipe off the marinade around the marinated fish, put it in an 80% hot oil pan, and fry until golden. Re-fry all the fried fish pieces in the oil pan again, so that you can get burnt fish pieces.
When marinating fish, you can make the "smoked fish" juice. Soy sauce, soy sauce, salt, rock sugar, five-spice powder, black pepper powder, cooking wine, ginger slices, garlic slices, add appropriate amount of water to a low heat and boil for 5 minutes, then let cool before use. The specific amount of this seasoning depends on your preference. If you like darker colors, add more soy sauce; if you like sweet ones, add more rock sugar; if you want spicy ones, you can add a few more dried red peppers. But since you want to make five-scented, five-spice powder is still indispensable. There is no ready-made five-spice powder. You can boil the spices, such as Chinese pepper, star anise, cinnamon, bay leaf, and the ginger and garlic in the above ingredients. "
