Five-spice smoked fish

Ingredients: 1 fresh mackerel, about 750 grams each, 25 grams each of star anise, bay leaves and cinnamon

A little green onion and ginger

Seasoning: dark soy sauce, monosodium glutamate, sugar, pepper, allspice

Production process: (1) Use a spatula to cut the mackerel into large pieces, then add flavored dark soy sauce and marinate slightly.

(2) Fry the marinated Spanish mackerel into golden brown.

(3) Put the onion, ginger and spices into the pot and stir-fry them with oil, then add water and five-spice powder to taste, and use low heat to drain the soup.

Smoked fish

Ingredients: The middle section of herring is about one pound, a little ginger and green onions, appropriate amounts of soy sauce, wine, sugar and light soy sauce.

Method: Cut the fish lengthwise from the spine, cut each fish joint into small pieces, marinate with soy sauce and wine for two hours, and drain the water.

Heat oil, add fish piece by piece, fry until golden brown and crispy on both sides, take out. (It is not advisable to stir frequently during frying to avoid breaking the fish pieces.) Pour out the excess oil, sauté the onions and ginger, add a little water, add an appropriate amount of light soy sauce, sugar, and soy sauce, and boil until the sauce thickens.

Put the fried fish pieces into the thick sauce, stir-fry for a while, and then serve.

Taste characteristics: red and black in color, five-flavored and sweet.