Five-spice smoked mackerel

Overview

My husband has been talking about eating smoked Spanish mackerel for many days. Today he finally bought fresh and suitable-sized mackerel, so he started making Jiaodong specialty smoked mackerel for the first time. I am a real hot girl, and in my mind, smoked fish is smoked. Shandong smoked fish is fried first and then simmered, which is completely different from the Hunan method. The deep-fried mackerel absorbs the thick five-flavored soup, and the rich soup fills the entire taste buds in one bite. Crispy but not crispy, tender but not soft, a family of four could finish more than half of the three-pound Spanish mackerel. I summarize the three steps of smoked Spanish mackerel: marinate for 5 minutes, fry for 5 minutes, and simmer for 20 minutes. Follow these steps to make delicious smoked mackerel.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• summer recipes
• fast food
• lunch
• bayu
• chenpi
• cinnamon
• dried chili pepper
• ginger
• green onions
• light soy sauce
• liquor
• old soy sauce
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• salt

Ingredients

Steps

1. 1 Remove the head and tail of the Spanish mackerel and cut it into 1 cm sections. Cut off the internal organs and clean it. Then use kitchen paper to drain the water from the mackerel. If you cut it first and then wash it, the fried Spanish mackerel will be more complete and less likely to break. Absorb the water from the mackerel so that no oil will splash when frying. 2. Add onions, ginger and salt and marinate for 5 minutes.

   

2. 2 While marinating, prepare the ingredients. Also prepare onions, ginger, and garlic. Another serving: 2 star anise, 3-4 bay leaves, a small piece of cinnamon, a piece of tangerine peel, 2 dried chili peppers, and a pinch of Sichuan peppercorns.

   

3. 3 After 5 minutes, pick out the ginger and green onions from the marinated fish.

   

4. 4 Put vegetable oil in a non-stick pan, heat the oil until it is 80% hot, and then fry it. (The oil is burned until it emits green smoke and it is almost 80% hot. At this time, you can put the fish piece by piece into the oil pan)

   

5. 5 After putting all the fish into the oil pan, turn on the high heat and fry for five minutes. When the fish turns golden brown, it can be taken out of the pan. (You can shake the pot midway. Do not use a shovel to turn the fish just out of the pot before it is set, as this will break the fish into pieces)

   

6. 6 Take another pot, add a little base oil, and pour in the two seasonings from step 2.

   

7. 7 After frying until fragrant, add an appropriate amount of boiling water, bring to a boil over high heat, then turn to medium to low heat and continue to cook for 5 minutes. (The amount of boiling water needs to be estimated, it should basically cover the Spanish mackerel)

   

8. 8 After the spice water is boiled, add appropriate amount of sugar.

   

9. 9 Add appropriate amount of white wine.

   

10. 10 Add the fried mackerel.

    

11. 11 Put an appropriate amount of dark soy sauce.

    

12. 12 Add appropriate amount of light soy sauce.

    

13. 13 Simmer over low heat for about 20 minutes, until the water in the pot is basically dry. Finally, add a little five-spice powder, stir and serve.

    

14. 14 Very delicious.