Main ingredients

Two frozen Spanish mackerel fillets

Accessories

Scallion moderate ginger moderate

Pepper moderate spices moderate

Aromatic leaves moderate cinnamon moderate

Soy sauce moderate wine moderate

With five spices moderate salt moderate

Sugar moderate

Smoked Spanish mackerel practice steps

1. Spanish mackerel slices melt, wash, dry water, put into a basin, add soy sauce, cooking wine, green onion, ginger and five-spice powder, marinate overnight, turn over halfway (marinate for a longer period of time, taste better, I marinated a whole day and night)

2.? Take out the marinated Spanish mackerel slices, use kitchen paper to wipe off the water on the surface of the Spanish mackerel slices

3.? Take a small saucepan and pour in enough oil, boil to five layers of heat, put in the Spanish mackerel slices, deep-fry until the fish meat is firm and then take out

4.? Put the fried Spanish mackerel slices into the pot, add five tablespoons of soy sauce, two tablespoons of sugar, a little cooking wine and five-spice powder, then add green onion segments, shredded ginger, daikon, sesame seeds, cinnamon, and peppercorns, add a little water over the Spanish mackerel slices, boil over high heat, turn the heat down, slowly simmer, and remember to turn over the noodles halfway through the simmering process

5.? Cook until the soup thickens, leaving a little soup when you can turn off the fire, the Spanish mackerel slices to stay in the soup, soak for half a day?

6.? Take out the soaked Spanish mackerel slices, placed in a dry container, slightly air-dried to the surface of the fish dry, it is done

Tips

You can choose fresh Spanish mackerel, you can also choose to freeze Spanish mackerel, Spanish mackerel sliced thinly, easy to taste

Marinating time of 12 hours or so is appropriate, the longer the marinade, the better the taste

After the marinade, wipe dry! After the marinade, wipe off the water on the surface of the Spanish mackerel fillets and then fry them

Fry them until the surface of the fillets is firm

The simmering broth tastes salty, sweet, green onion and ginger flavors and rich spice flavors are the main ones, and if you like spicy flavors, you can put in a little bit of dried chili peppers to enhance the flavors

While simmering, remember to turn over the sides halfway through the simmering process, so that the flavors can be evenly distributed

The broth will be left behind for the simmered Spanish mackerel fillets to soak for a couple of hours.

Take out the Spanish mackerel slices, put them in a dry plate to air-dry, the surface of the Spanish mackerel slices is dry, cold food is more delicious