Five-spice smoked fish is a specialty dish, belonging to Shanghai cuisine. Golden in color, crispy on the outside and tender on the inside, five-scented flavor and heavy sweetness. Spanish mackerel meat is delicate, flavorful and nutritious.

Raw materials: 2500 grams of small yellow croaker.

Seasonings: sugar 400 grams of soy sauce 100 grams of wine 20 grams of essence 10 grams of scallion 15 grams of ginger 10 grams of vegetable oil 1000 grams (consumed 250 grams) five spice packet 1 (containing pepper, star anise, cinnamon, fennel, cloves, each appropriate amount).

Practice: Scale the yellow croaker and remove the gills, insert two bamboo chopsticks into the belly from the mouth, stir out the internal organs, wash,

Drain, and graze the skin surface with a diagonal straight knife lines.

Burn vegetable oil in a wok until it is five or six years old, then fry the yellow croaker in batches, drain the oil.

Put water in the pot and boil, plus salt, sugar, soy sauce, cooking wine, onion, ginger, five spice packets into the brine

Pour into the basin, will be fried yellowtail put brine soaked for 12 hours.

Take out the marinated yellow croaker (the brine needs to be heated before taking it out) and arrange it on the smoked grates, put it in the smoker and smoke it for 3 minutes and take it out.

Put the smoked fish into a square plate, pour some of the marinade, and then remove the fish when serving.

The standard of the finished dish: red color, complete form, soft and tender fish, salty and sweet taste, strong flavor, wet and bright juice.

Nutritional value analysis: this dish is rich in protein, calcium, phosphorus, iodine and other elements, soft meat, easy to digest, suitable for the elderly, children.

Tips: raw materials can also be used crucian carp, small crystal fish, big white fish. The brine needs to be heated before smoking, in order to color fast.

Fry the fish with medium heat so that the fish is fried.