Fish is rich in nutrition, delicious in taste and tender in meat, which is deeply loved by everyone. The fish is made into spiced smoked fish with golden color, crisp outside and tender inside, rich in nutrition and delicious. Spiced smoked fish is made of fresh fish, cleaned, pickled first and then fried, and finally soaked in juice, crispy outside and tender inside, which is delicious. Fish is the meat that we often eat in our life. It is delicious, delicate and nutritious. The key is to be affordable. It is deeply loved by everyone. My children like to eat fish very much. They buy some fish every few days, and they like to eat fried fish best. Yesterday, they also bought some fried fish. The spiced smoked fish is also very delicious, crisp and tender outside, and tastes great. Let's share how to make it.

First, the method of spiced smoked fish Prepare ingredients: Spanish mackerel, soy sauce115ml, cooking wine 20ml, spiced powder10g, sugar 20g and chicken essence 5g to make spiced smoked fish. The choice of fish is also very important. It is best to use Spanish mackerel and cook it. Take the Spanish mackerel out after freezing, remove the head and tail of the fish, cut the fish into pieces with uniform thickness, clean the internal organs of the Spanish mackerel after cutting, rinse them, and put them in a basin to control the water. Add soy sauce, ginger slices and onion slices, stir well, and marinate for two hours. After marinating, take the Spanish mackerel out of Ali and put it on a plate, and let the water on the surface dry slightly, so that it is easier to fry when frying. Prepare a bowl of seasoning juice, add soy sauce 100 ml, cooking wine 20 ml, chicken essence, spiced powder and white sugar, stir well, put the prepared juice into a pot, heat it, boil it, and pour it out for later use.

Boil the oil from the pan and cool the oil in the hot pan, so that the fish will not stick to the pan easily. When the oil temperature is 80% hot, put the Spanish mackerel in and fry it on medium and small fire. Just fry the fish until the surface is slightly yellow. Take out and control the oil. After controlling the oil, put the fish directly into the prepared sauce, and stir it evenly, so that each fish is evenly dipped in the sauce, and it can be eaten after soaking for 10 minutes. It is crisp and tender outside and delicious.

Tips for spiced smoked fish To make spiced smoked fish, the choice of fish is very important. It is best to choose Spanish mackerel. The meat quality of Spanish mackerel is relatively tight and dense, and it tastes better and chewy. The Spanish mackerel should be frozen in the refrigerator so as not to be fragile when cut.

After the fish is cleaned, it should be marinated with seasoning to make it more tasty. To make spiced smoked fish, everyone's practice is different, mainly the sauce, and the proportion of sauce should be mastered.

When frying, you should control the water content of the fish, pay attention to the oil temperature, fry with medium and small fire, and don't keep turning when frying to avoid the fish rotting. Summary: The spiced smoked fish is rich in flavor, golden in color, crisp outside and tender inside, very delicious and simple to make, but everyone does it differently, so you can do it according to your own preferences. As long as you master the skills, the spiced smoked fish is crispy outside and tender inside, and delicious.