Five-spice smoked fish

Overview

How to cook Five-spice smoked fish at home

Tags

• hot dishes
• home cooking
• chives
• cinnamon
• cooking wine
• coriander
• five spice powder
• garlic
• grass carp middle section
• light soy sauce
• liquor
• old soy sauce
• rock sugar
• star anise
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Clean the middle section of grass carp and marinate it with five-spice powder, salt (according to your own taste, you will soak it later, a little less) and dark soy sauce (one-half of the amount). The marinating time is more than four hours. I marinate it at night and use it the next day. After marinating, dry the water, wipe it with absorbent kitchen paper and let it dry.

   

2. 2 Use oil to fry the middle part of the fish until golden brown. Be sure to fry it for a while to ensure that it is crispy on the outside and tender on the inside. A surface that cannot be broken by a single touch.

   

3. 3 This is fried oil control.

   

4. 4 Add a little oil in a pot, sauté the chives, coriander, garlic, ginger slices, star anise, bay leaves, and cinnamon until fragrant, add water and bring to a boil, add cooking wine, add rock sugar, add light soy sauce, dark soy sauce to taste and color, bring to a boil again, add white wine and set aside. You have to taste it yourself.

   

5. 5 Put the fried fish segments into it and soak it for more than four hours, then take it out and eat it. If you can't finish it, you can put it in a crisper and keep it refrigerated.