6 pieces of herring

Cooking wine 1 spoon (15ml)

Wei Shi da te Ji Jin Biao soy sauce 3 tablespoons

Wei Shi da te Ji straw mushroom soy sauce 2 tablespoons

Honey 1 spoon

Spiced powder 1 teaspoon (5-8g)

Ginger right amount

Appropriate amount of onion

Proper amount of oil

500 ml of water

The classic method of helping spiced smoked fish?

Prepare raw materials

After buying herring, scale and viscera are removed, the fish cavity is cleaned, the head and tail are removed, only the middle part is left, and it is cut to a thickness of one centimeter (the fish in the picture is about 2 kg and 82 liang, and the fish pieces are cut out 12 pieces).

Put the chopped onion, ginger slices and fish together in a bowl, pour 2 tablespoons of cooking wine, mix well and marinate for half an hour, and remove the fishy smell for later use.

In the process of pickling fish fillets, smoked fish juice was prepared. Take a clean container, pour in the extra-grade gold soy sauce with outstanding flavor and the extra-grade straw mushroom soy sauce with bright red color ~ when they are used together, everything is needed! !

Add spiced powder, honey and water, pour into the pot, boil until it is a little thick, turn off the heat and let it cool for later use (if you don't think there is enough smoked fish juice, you can double it)

Remove the oil from the oil pan, heat it to eight minutes, add the marinated fish pieces, fry until both sides are golden, and drain the oil.

Then put the fried fish pieces into the oil pan and fry them again, so as to ensure that the fish pieces taste more crisp and tender. Immediately after frying, put them into the smoked fish juice prepared in step 5, and you can eat them after half an hour. Of course, the longer you soak them, the more delicious they will be.

Tips

Honey can be replaced by white sugar, and honey has more flavor.