Step 1

Wash hairtail, remove head and tail, and cut into sections; Add a little cooking wine and onion ginger and marinate for 30 minutes; Step 2

Take the oil pan, add peanut oil, heat it to about 60%, then put in hairtail section and fry until the surface is golden yellow; Step 3

When pickling fish, prepare pickling juice: put soy sauce, carved flowers, sugar, salt and spiced powder into a bowl and stir evenly to make sauce for later use; Step 4

Stir-fry a wok, add a little peanut oil and saute chives and ginger; Step 5

Pour in the sauce and bring to a boil; Step 6

Add appropriate amount of water, boil again, and cook for 5 minutes; Step 7

Add white wine, then add monosodium glutamate (or not), and turn off the fire. Pour it into a bowl for later use;

Step 8

Marinate the fried fish in the marinade while it is hot for 20 minutes, and then you can eat it.

Tips for five-spice smoked hairtail

1, the longer the pickling time, the better the taste. It's refreshing to put it in the refrigerator in summer and take it with you.

2. If you eat it within one week, there is no problem. If it is more than one week, you should take it out and heat it with the fish for more than three minutes. After cooling, you can continue to store it in cold storage.

3, other fish, meat, you can do the same thing, just don't put fish and meat together, it will smell! Fish is the best!

4. I cooked three hairtail at a time. The above materials are the amount of one hairtail. If you cook more, please double it as needed.

5. The fresher the fish, the better it tastes!