Foodabc Chinese cuisine Shanghai cuisine

Five flavored smoked fish

2024-07-17 14:59:00 4236

The porridge used for breakfast is delicious. You can put it in the refrigerator the first day, and take it out at room temperature ten minutes in advance in the morning. It is especially delicious with white rice porridge or Mantou. The method is not difficult, only the process of frying fish is a bit challenging. Novices can try frying fresh fish without frying it, and instead fry it with a layer of starch.

Details of ingredients

Mid section of fish500 grams
gingera piece
XiangyeThree pieces
Cinnamon barkA small piece
OctagonTwo
ScallionsTen trees
CorianderTwo trees
salt2.5 teaspoons
five-spice powderOne teaspoon
Light soy sauceOne tablespoon
Old smokingOne tablespoon
HuangjiuHalf bowl
liquortsp
Rock sugarTwo
Shrimp oilOne tablespoon

Technique

difficultySimple
workmanshipFumigation
tasteFive Fragrances
timeTwenty minutes

Steps to make Five flavored smoked fish

1. Raw material diagram.
2. Cut the fish into pieces or as shown in the picture. Marinate for four hours with two teaspoons of five spice powder and one teaspoon of dark soy sauce.
3. Put two tablespoons of oil in the pot, add star anise and cinnamon leaves, fry over low heat until fragrant, add ginger slices, cilantro, scallions, and stir fry until fragrant.
4. Mix light soy sauce, dark soy sauce, rock sugar, yellow wine, and half a bowl of boiling water to bring to a boil. Mix shrimp oil with appropriate salt and bring to a boil over low heat for three minutes. Turn off the fire and put half a teaspoon of Baijiu. Let it cool down for later use.
5. Use kitchen paper to wipe the water and impurities off the fish chunks, and let them dry slightly.
6. Fry in oil until fully cooked.
7. Take it out and put it directly into the sauce. Heat and cool it immediately and soak it until it becomes flavorful.
Soak for about four hours before consumption. When it's hot, put it in a sealed box and store it in the refrigerator.