Chinese Food
Five fragrant smoked Spanish mackerel
(208423 views)
The new year's PK of sina food channel is coming to an end. It's really profitable to watch many creative new year's dishes made by netizens. I also have several collections ready for the Spring Festival. This smoked fish can be described as north-south flowering. Many ways. What I made today is passed down from my mother-in-law's family. It's Jiaodong's method. It's necessary for new year's vegetables. The biggest difference between Jiaodong's smoked fish and other places is - 1. Spanish mackerel (a common kind of fish in the local area, with tight meat and less delicious taste) 2. The seasoning has local characteristics. One is Wuxiang powder (specially made in shengshengtang drugstore). The other is soy sauce (delicious. It should be Xinhe brand below). Of course, this is the strict formula of the old lady. When I made it, there was no taste of Meida at home. The Xinhe June fresh was also delicious.
Cooking ingredients
Cooking Steps
Step1:Spanish mackerel will be gills and viscera and other things to remove. Clean and control the dry water. Put in the refrigerator to freeze until hard. Cut 1.52cm pieces. Then drain the water.
Step2:Put the oil in the pot. Heat the oil to 60%. Put the fish in one piece. Fry the fish with golden yellow on both sides (if you like to dry it, fry it for a long time. Otherwise, fry it for a short time). Remove and control the oil.
Step3:Pour about 500ml of clear water into a clean wok or skillet. Then put in soy sauce, soy sauce, onion and ginger, star anise, pepper and orange peel in turn. Cook for 58 minutes.
Step4:Pour the fried fish into the pot. Simmer for about 20 minutes over low heat until the juice is mostly immersed in the fish.
Step5:Finally add some high alcohol, sugar and vinegar. Turn over the pan several times. Try not to use a shovel to keep the shape of the fish. When there is a small amount of soup left in the pot, add five spice powder and monosodium glutamate. Stir well and turn off the heat.
Step6:Put the fish in the container together with the juice. Let it cool naturally or refrigerate it before eating.
Cooking tips:* * * I can't buy fresh Spanish mackerel in Beijing. I'll try to buy fresh Spanish mackerel. Frozen Spanish mackerel tastes a little more fishy than ice fresh Spanish mackerel. But frozen Spanish mackerel is cheaper. ***The bought Spanish mackerel is refrigerated for 12 hours until it hardens and then sliced. Use chopsticks to poke out the internal organs of each piece of fish and clean them before making. ***Smoked fish tastes better when eaten cold. It's like a can. There are skills in making delicious dishes.
