Five-spice smoked fish

Overview

How to cook Five-spice smoked fish at home

Tags

• hot dishes
• common dishes
• old man
• shanghai cuisine
• autumn recipes
• local cuisine
• dinner
• banquet
• bayu
• cooking wine
• five spice powder
• light soy sauce
• onion and ginger
• star anise
• sugar
• vinegar
• zanthoxylum bungeanum
• salt
• water

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Freeze the Spanish mackerel, take it out, let it warm slightly and cut it into thin slices with a knife

   

3. 3 Add appropriate amount of cooking wine and light soy sauce, add onion and ginger slices and marinate for about 30 minutes

   

4. 4 Light soy sauce, sugar, vinegar and salt, add appropriate amount of water to make a sauce, add star anise, peppercorns and sauce to the pot and bring to a boil

   

5. 5 Let the boiled sauce cool down, and absorb the water from the marinated mackerel with kitchen paper

   

6. 6 Put oil in the pot and when it is 70% hot, add the Spanish mackerel fillets and fry

   

7. 7 When the meat is firm and slightly brown, remove and drain

   

8. 8 Dry the water in the oil. When there is no sound, add the Spanish mackerel fillets and fry again

   

9. 9 Fry until the surface is dry and golden red, remove and drain

   

10. 10 Add to the cooled sauce while hot and marinate for at least 1 hour before serving