Spicy Smoked Fish

Seasoning: onion and ginger slices, 3 tablespoons of yellow wine, a little cinnamon and fennel, half a teaspoon of soy sauce (about 50g), 3.5 tablespoons of sugar, sesame oil 1 teaspoon, 300g of raw oil (actual consumption100g) and half a teaspoon of spiced powder.

Method:1.Cut the fish into thin pieces by oblique knife method, dip some onion ginger, yellow wine and fine salt for 30 minutes to taste, then fry them in high heat until they are golden yellow and hard and crisp, and then take them out. 2. Leave a small amount of oil in the original pot, add onion ginger, yellow wine, cinnamon, fennel, soy sauce, white sugar and a small amount of soup (about 50g) to make a thick and sticky spiced marinade, pour sesame oil on it, then soak the fish pieces in the marinade to absorb the taste, and sprinkle with spiced powder.

Features: red sauce. Crispy outside and soft and fresh inside, sweet and salty, full of flavor.

Key:1.The amount of oil used at home is limited. In order to prevent the oil of fried fish from getting dirty, do not use soy sauce in the seasoning of pickled fish.

2. Domestic stoves have limited firepower, so they should be fried several times in small quantities to keep high oil temperature.