Five spice fried fish

Overview

Baoyu is not abalone. They have the same pronunciation but different words. The so-called fried fish is actually a method of cooking fish in which the fish is first fried until the surface is dry, and then marinated in a pre-cooked sauce. The fish meat is thick, crispy on the outside, soft on the inside, and full of salty soup. The fried fish can also be mixed with noodles to make fried fish noodles---a delicacy of the Jiangnan water town.

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• chives
• cinnamon
• dried red chili pepper
• fish
• ginger
• light soy sauce
• old soy sauce
• rice wine
• star anise
• white sugar
• zanthoxylum bungeanum
• salt
• white pepper

Ingredients

Steps

1. 1 Clean both ends of the fish and drain it. Set aside.

   

2. 2 Cut fish into thick slices (1.5-2 cm)

   

3. 3 Prepare an appropriate amount of red pepper, an appropriate amount of chives, an appropriate amount of shredded ginger, two star anise, an appropriate amount of Sichuan peppercorns, and a piece of cinnamon.

   

4. 4 Marinate the cut fish fillets with shredded ginger, rice wine, chives, and salt for half an hour.

   

5. 5 While marinating the fish fillets, cook the sauce: an appropriate amount of water, an appropriate amount of chives, an appropriate amount of red pepper, star anise, pepper, cinnamon, shredded ginger, rice wine, white pepper, white sugar, light soy sauce, and dark soy sauce in a pot and bring to a boil. Cook over low heat until fragrant.

   

6. 6 Heat the pan and add oil. Boil the oil pan until piping hot.

   

7. 7 Add fish fillets one by one.

   

8. 8 Fry one side until golden brown and flip over, fry both sides until golden brown and crispy.

   

9. 9 Immediately add the fried fish fillets to the cooked sauce. The freshly fried fish fillets are at a very high temperature and will immediately soak up the soup. They can be marinated briefly before serving.

   

10. 10 Picture of the finished product of five-spice fried fish.