Raw materials:

900 grams of frozen hairtail, onion slices, ginger slices, cooking wine.

Smoked juice:

35g of white sugar, 65438+ 0.5 spoon of allspice powder, 5g of salt, 50g of light soy sauce, 30g of cooking wine, 450g of clear water and a little sesame oil.

Practice steps:

1. After the frozen hairtail is naturally thawed, trim the surface with scissors, then clean the contents of the hairtail belly, and finally rinse it with clear water and cut it into fish pieces of about one inch.

2. Put the cut fish segments into a small pot, add the onion segments, ginger slices and cooking wine, mix well and marinate for about 2 hours to make the hairtail tasty.

3. Put sugar, spiced powder, salt, soy sauce, cooking wine and water into the smoked juice of the soup pot, stir well, turn off the fire after boiling, and add a little sesame oil to make smoked juice for later use.

4. Take out the pickled hairtail section and drain it, or dry it with a kitchen paper towel.

5, from the oil pan, when 70% to 80% hot, put the hairtail section and fry it into golden brown on both sides, remove it and put it into the smoked juice, and add the onion section and ginger slices for pickled fish.

6. The amount of smoked juice shall not exceed the hairtail section. If it is not enough, add a proper amount of water, then boil the smoked juice with high fire, turn to low heat and cover the pot.

7, simmer into the pot. When the soup is dry, take out hairtail with chopsticks and put it on the plate.

Experience sharing:

1, don't leave when simmering, especially when the soup is almost dry. Shake the pot from time to time to prevent it from sticking to the bottom.

2. Star anise, cinnamon, pepper, fragrant leaves and fennel can be used instead of spiced powder. After boiling, simmer for about 10 minutes, so that the smoked juice is more delicious.

3. Smoked hairtail can be eaten hot or cold. It tastes good, salty and sweet.