ingredients:

4,g Spanish mackerel, 2g soy sauce (Grade I), 13g white wine, 2g white sugar, 25g allspice powder, 16g monosodium glutamate, 1 onion, a chunk of ginger, a pinch of fennel, 1 slices of fragrant leaves, 2 pieces of cinnamon, 2 star anise, a pinch of pepper, and 1 onion. After freezing hard, turn around and tail, and cut it into 1 cm thick slices with an oblique knife. Fish head and tail can be stewed with garlic, which is very delicious.

2. Clean up the internal organs and congestion carefully after cutting.

3, rinse twice, rinse thoroughly, and control the net moisture for later use.

4. Pickling: 1g of first-class soy sauce, 8g of high-alcohol liquor, 1g of spiced powder, 8g of white sugar, 8g of chicken essence, 5g of green onion and 5g of ginger are all poured into a large bowl, mixed evenly, and the white sugar is stirred to prepare a marinade.

5. Pour the marinade into the dried fish fillets and mix well.

6, according to the actual situation, add a little old color, the color is too light to look good. Mix well, seal with plastic wrap, refrigerate and marinate overnight.

7. frying: heat the wok, add a lot of vegetable oil, heat it to 7%, put it into the marinated fish slices one by one, and fry it until it is golden red, and fry it dry, so that the final fish taste will be firm.

8. After frying, remove and control the oil for later use.

9, anise, cinnamon, fragrant leaves, fennel, Amomum villosum, Amomum tsaoko, pepper and other spices are soaked in water in advance for use.

1. Smoking: 1. Take a large bowl, add 1g of first-class soy sauce, 5g of high-alcohol liquor, 12g of white sugar, 15g of five-spice powder and 8g of chicken essence, add 5ml of boiling water, melt and mix well to make a marinade; 2. Put two layers of bamboo grates on the bottom of the pot to prevent sticking to the bottom, and put fried fish slices, onion slices, ginger slices and soaked spices on the bottom layer by layer; 3. Pour in the marinade and add the water soaked with spices. The water level has just passed the fish fillets.

11. Add the lid, bring it to a boil, and simmer slowly with the minimum fire. During this period, scoop up the soup and pour it on the upper fish fillets, and repeat it several times until the soup evaporates and it is difficult to scoop it up. Continue to simmer until the soup is completely consumed. Excess sugar is deposited at the bottom of the pot. When the coking smells faint, you can turn off the fire without opening the lid. After stewing for 3 minutes, open the lid and take out the pot. The whole process takes about 4 hours.

12. After smoking, carefully clip out the fish fillets one by one and put them in a large clean basin layer by layer. Smoked fish is very fragile when it is hot, so please take it carefully.

13. Set them all, let them cool, and let them air-dry overnight. The fish fillets fresh out of the pot are still wet, with poor taste and not strong enough flavor. With cooling, water evaporates, the meat becomes firm and the taste becomes stronger, and the flavor is the best after cooling. As shown in the picture, this is the effect after the night, very shiny, isn't it much better than when it was just out of the pot?

Precautions

1. Slices should be cut evenly, with a thickness of 1 cm being the best, too thin and fragile, too thick and with large water content and poor taste;

2. When frying, you should fry it dry to make it taste better;

3. When smoking, you must put a bamboo grate on it, otherwise caramel will make the fillets stick and cannot be taken out;

4. Be patient, wait until all the water evaporates, and the smoke will have a unique burnt smell.