Five-spice smoked fish

Overview

A few days ago, I went to a Shanghai restaurant and ate a dish called smoked fish for the first time. I was surprised. The surface of the fish sticks is crispy and tough, and when you bite into it, the meat is very dry and moist. It is sweet, salty and fragrant. So I went home to search for the recipe and added some modifications of my own. It became this recipe. I ate a big plate alone...

Tags

• hot dishes
• pregnant women
• old man
• shanghai cuisine
• autumn recipes
• winter recipes
• local cuisine
• lunch
• dinner
• students
• cao guo
• chenpi
• cinnamon
• cooking wine
• garlic
• onions
• salad oil
• star anise
• sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• grass carp
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Wash the fish and set aside.

   

2. 2 Cut the fish into 1-2 cm thick slices and grind with salt, cooking wine, and shredded ginger for a while.

   

3. 3 While the fish is marinating, cook the marinade, pour all the onions, ginger, garlic, aniseed and seasonings into the water and bring to a boil. Turn off the heat, cover the pot and simmer for about half an hour. Let cool after cooking.

   

4. 4 Fry the fish strips over medium heat, do not turn over easily to maintain integrity, wait until the fish strips are lightly browned and then take them out of the pan.

   

5. 5 Fry again over high heat for 40 seconds to make the fish sticks taste drier.

   

6. 6 Soak the fried fish in the marinade and let it sit for about 20 minutes. If you are not in a hurry, you can soak it for 1 to 2 hours to add more flavor, but do not soak it for too long to affect the taste.

   

7. 7 Remove the fish sticks to a plate, add a little marinade, and prepare rice to serve.