Caohu Hu tong

Proper amount of soy sauce

A little cinnamon

Appropriate amount of onion and ginger

A little pepper

Appropriate amount of yellow rice wine

Proper amount of sugar

A little fennel

A little black pepper

Xianxian tasty

Frying technology

It takes half an hour.

Ordinary difficulty

Steps of Smoked Fish with Old Ningbo Flavor

1

Remove scales, viscera and gills, wash and dry, and cut into fish fillets with a thickness of about 1 cm.

2

Add appropriate amount of soy sauce, yellow wine, a little sugar, chopped black pepper and onion ginger (onion ginger forgot to pat) and marinate for one hour.

three

Dry the marinated fish fillets, pour oil into the pan and add the fish fillets.

four

Deep-fry the fish fillets until the color is dark, and take out the oil control (I haven't fried them thoroughly yet, I can fry them for a while).

five

Pour the oil out of the pan and add cinnamon, fennel, pepper, a little soy sauce, yellow wine and water.

six

Cook for a while, add some rock sugar, taste it and adjust it (not too salty)

seven

When the soup in the pot becomes slightly sticky, turn off the fire, remove the seasoning from the soup, and pour the soup on the fried fish while it is hot.