Su style Five spice Smoked Fish

1. Wash the grass carp clean, remove the head and tail, and cut the middle into pieces.

2. Mix three scallions, one piece of ginger, one spoonful of cooking wine, half a spoonful of dark soy sauce, a small amount of salt with the fish chunks, and marinate overnight.

3. Use kitchen paper to absorb the surface moisture of the marinated fish chunks.

4. Add oil and fish chunks to the pot, and fry slowly over low heat.

5. Fried fish pieces have low moisture content, and some dried ones are more fragrant.

6. Leave bottom oil in the pot, add scallions, ginger, fragrant leaves, star anise, cinnamon, stir fry until fragrant, add an appropriate amount of water, add light soy sauce, dark soy sauce, sugar, salt and cooking wine, and bring to a boil.

7. Put the fried fish pieces into the boiling brine, and let the juice cover the fish pieces. Soak overnight.

After soaking overnight, you can take it out and eat it.