Five-Spice Smoked Fish: Limitless Flavors, Delicious Meat, and a Sweet Taste
Five-spice smoked fish, food boundaries are limitless, meat is fresh and delicious, taste is sweet, let more people like the taste. Fish is the main course for the New Year and the Festival, compared with chicken, duck and beef, fish is healthier, and also for the good lucky head of having surplus year after year. Today we recommend this southern dish – smoked fish! It's sweet and slightly salty and fragrant, suitable for children, can be used for home cooking or as a snack. The process of making smoked fish is very complicated, using eight-cornered spices, soy sauce, ginger and other seasonings to make a braising sauce, the fish meat is fried until it's crispy and then soaked in the braising sauce, the longer the fish meat is soaked, the more flavorful it becomes and it can also be stored for a long time while maintaining the freshness and deliciousness of the meat. Besides frying the fish meat and soaking it in the braising sauce, it's also a very important step to use pine needles to smoke the fish after it's been pointed, only then can it be considered smoked fish! Let's take a look at how to make this five-spice smoked fish together.
Super easy smoked fish
By Give Candy Doesn't Make Noise Anymore
Ingredients:
Cod 1, Wan Jia Xiang Marinating Agent 20g, water, appropriate amount, peanut oil, appropriate amount
Cooking steps:
1. Prepare the ingredients, one cod, appropriate amount of marinating agent.
2. Cut the cod into thin slices.
3. Remove the internal organs, wash and set aside.
4. Add an appropriate amount of water to the marinating agent and add hot water.
5. Put the cod into the marinated agent, coat both sides.
6. Place it on a plate and marinate for half an hour.
7. After marinating, fry it until it's cooked in a hot pan.
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Cooking tips:
1. Observe the shape of the fish. Fish with heavy pollution have abnormal shapes, some have small tails and large heads, some have curved spines, some have even appeared deformities, and some have yellow skin and blue tail, the scales are still green and blue, the body is still fresh. 2. Look at the eyes of the fish. A full, protruding, clear and bright cornea indicates a fresh fish; a non-protruding eye with wrinkled or bloodshot cornea indicates an unfresh fish; the gills of a fresh fish are red, transparent, and have the salty and fishy smell of seawater fish or the earthy smell of freshwater fish; the gills of an unfresh fish are dark and grayish-red or grayish-purple, the mucus is rotten and smelly. 4. Feel the fish body. The surface of a fresh fish has a transparent mucus, the scales have a glossy appearance and are closely attached to the body, making it difficult to peel off; the mucus on the surface of an unfresh fish is not transparent, the scales are not glossy and easy to peel off. 5. Pinch the fish meat. The fish meat of a fresh fish is firm and elastic, and the indentation disappears immediately when pinched, without any odor; the fish meat of an unfresh fish is slightly loose, and the indentation disappears slowly when pinched, and there is a fishy odor.
Do you like five-spice smoked fish?
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