Five-spice grilled fish is a cooked food that uses small fish as the main raw material and is seasoned and dried. It is delicious and nutritious. It can be eaten on ordinary family tables and in mid-to-high-end hotels.

At the same time, through processing, low-grade small trash fish can be easily stored and transported, and the value can be increased several times. It is a promising fish cooked food processing industry.

The preparation method of five-spice grilled fish is as follows: 1. Raw material processing The raw fish can be chilled or frozen fish, or salted and preserved braised fish.

Frozen fish must be thawed first, and salted fish must be rinsed and desalted with clean running water (the water temperature does not exceed 20°C).

The raw material fish should be descaled, decapitated, disembowelled, gutted, and washed with water in order to avoid backlog and affecting quality.

For salting of fresh raw fish, Baume 10 to 15 degree salt water is generally used for 10 to 20 minutes.

2. Steam and dry the salted small fish (or fish pieces), drain and put them on the cooking and drying rack. Steam them with direct steam first, and then dry them in a drying room at 70 to 80°C to 60 to 70%.

The process takes about 7 to 8 hours.

3. Seasoning: Take dry fish pieces and soak them in the pre-prepared seasoning liquid for 30 minutes.

The fish pieces should be fully submerged and stirred at all times.

Seasoning liquid formulas include five-spice, spicy, etc., which can be selected according to local tastes.

The five-spice recipe is: wash and smash the star anise, add 12 kilograms of water.

Boil until it reaches 6 kilograms (it takes about 1 to 1.5 hours), then add 2.5 kilograms of sugar, 3 kilograms of soy sauce, and 1.5 kilograms of refined salt to the filtrate and boil together, then add 1.5 kilograms of rice wine.

The filtered residue can be used as a second seasoning by adding a little new spices.

4. Baking: Drain the fish pieces (or fish sticks) soaked in the seasoning liquid and spread them flat on the lead wire baking rack. Enter the drying room for the second time and bake for about 4 hours. The finished product will be ready when 90% is dry.

5. Packaging: The finished product is taken out of the drying room and cooled to room temperature. It can be eaten directly or packaged for storage and transportation.

The packaging method is to use polyethylene film bags for quantitative packaging (50g, 100g, 250g), seal tightly with electric heat, pack into pieces, and store in a cool and dry place.

To produce spicy grilled fish, add 0.15 kilograms of red pepper powder to the seasoning liquid, cook it, and sprinkle some pepper powder on the dipped fish pieces.

Speaking of the spicy and fragrant taste of grilled fish, the bright red, green and tender white color, and the crispy and delicate texture, some people must be drooling thinking about the weekend meal.

I fell in love with grilled fish as soon as I ate it. Guijie Street has always been the weathervane of Beijing’s food trends. Looking at the grilled fish restaurants one after another replacing the "Ma Xiao" in previous years, I know that grilled fish is "legitimate" on people's dining tables.

Guijie Street at night, walking around from east to west, every grilled fish restaurant is full, and in many stores there are diners obsessed with each store's secret recipe waiting in groups.

Fisherman’s Grilled Fish doesn’t have many changes in the selection of fish, but it can be said that it has put a lot of effort into the taste. For those who are keen on food, you might as well try the three flavors of fish flavor, slag pepper, and pickled cabbage.

, each flavor is a reflection of the efforts of the chefs.

Taste Exploration: In addition, in terms of eating methods, the fisherman also created his own grilled fish, one fish and two.

According to the chef, because the soup for grilled fish is extracted from more than 20 Chinese herbs, diners can choose side dishes according to their personal tastes, or they can stir-fry the side dishes in the soup first according to their personal preferences.

Serve with grilled fish, or rinse with soup after the grilled fish is finished.

The two ways of eating it have different tastes, but the lingering aroma left in your mouth is equally unforgettable.

The grilled fish smells soft and silky. There is a unique fish restaurant in Beijing on the back street of Hilton Hotel, called Liangma Fish Restaurant.

Although it has an inconspicuous appearance, the restaurant was packed with seats just after it opened. It turns out that many diners came here for the unique fish in the capital.

The grilled fish at Liangma Fish House is spicy, numb, with a stimulating taste and a long aftertaste. If you can't eat spicy food, you can choose cumin flavor.

The grilled fish is added with kimchi, aged secret sauce, selected high-quality sauced meat, and is served with bean sprouts, celery and other accessories.

The fish's unique burnt aroma and rich seasoning aroma leave an endless aftertaste.

Taste exploration: There are many types of grilled fish. I recommend catfish because it has less spines and delicious meat.

It is famous for its spicy, numbing taste, stimulating taste, long aftertaste, and irritation from the tongue to the stomach.

The chef of Guanchengyuan Pacific InterContinental Hotel Yuehao Restaurant said that the choice of ingredients is still fresh grass carp. Because grass carp has tender meat, few bone spurs, rich nutrition, and is very suitable for barbecue, it has always been loved by everyone.

There is also the newly developed "tomato fish". Although it is ordinary grass carp, it is seasoned with tomatoes by the chef's hands. It has a ruddy color, delicious soup, tender fish meat, slightly sweet and slightly sour taste, and is very appetizing.

See the difference in grilled fish. China’s Gongfu and Food are famous in the world, and Russian food is also very unique.

There is a simple difference between Moscow grilled fish and Russian-style grilled fish. In Moscow restaurants, it is authentic Moscow grilled fish.