500g fish, 5g pepper, 3 fragrant leaves, 2 star anise, a little water, 2 tablespoons soy sauce, 2 tablespoons soy sauce, 2 tablespoons sugar, and a proper amount of salt.

Method for making smoked fish with crispy outside and tender inside

1. Cut the fish into 2 cm long sections.

2. Put oil in the pan, use paper to absorb the water from the fish and fry until golden brown.

3. Put a proper amount of water, 5g pepper, 3g fragrant leaves, 2g star anise, 2 tablespoons soy sauce, 2 tablespoons soy sauce, 2 soup of sugar, 5g salt 1 teaspoon, and bring to a boil.

4. Put the fish pieces into a bowl, pour the juice, and refrigerate for 1 hour before eating.

skill

1, most people like to soak fish in sugar and soy sauce before frying, which is delicious, but not necessary. It's easier to paste after soaking.

Although this dish is called smoked fish, it is actually not smoked, and it is also delicious.

After the fish is soaked in the juice, the skin on the outside is crisp, but the inside is soft and tender. It is worth a try. The longer the soaking time, the easier it is to taste.

4. When frying, fry one side, then fry one side, often turning your face fragile.