China's traditional Spring Festival feast can not be separated from fish, eat fish, to show Jiqing surplus or annual surplus meaning. Usually hot dishes are made with whole fish, such as braised fish, dry-roasted fish, steamed fish, sweet and sour fish, etc., and the shape is based on beauty and delicacy.
In the past, the main dishes for Spring Festival family banquets included whole chicken, whole fish, whole shrimp, four-xi meatballs, braised pork, and family portrait, etc., a total of twelve dishes were the most important and auspicious! The purpose of taking the twelve numbers is to use the twelve zodiac signs and twelve solar terms as symbols. Its main significance is that the time of the year cannot be separated from the twelve solar terms, and people cannot be separated from the twelve zodiac signs.
Today, make a traditional family banquet "Five-Spiced Smoked Fish" dish with wine. This dish can bring a good choice for your Spring Festival table. This dish can also be prepared in advance. It is most suitable for drinking alcohol during family banquets. The specific practices are as follows;
Five-spice smoked fish
By JannieBatz
Recipe Recommendations
- grass carp 1200 grams
- cooking oil appropriate amount
- octagonal 5 grams
- dried chili 4 grams
- tangerine peel 8 grams
- pepper 5 grams
- cinnamon 5 grams
- Jiang 20 grams
- spiced powder 1 grams
- soy sauce 20 grams
- green onions 50 grams
- yellow wine 15 grams
- salt 3 grams
- chicken essence 3 grams
- white sugar 45 grams
- brown sugar 20 grams
Steps for Five-spice smoked fish
1
Grass carp, star anise, cinnamon, pepper, dried pepper, dried tangerine peel, ginger, green onion, five-spice powder, soy sauce, rice wine, salt, chicken essence, white sugar, cooking oil, brown sugar, jasmine tea, kitchen paper.
2
Cut off the fish head. Cut the fish body into two pieces from the middle.
3
Then slice off the fish bones in the middle, change the fish into small pieces with a knife and place them in the basin.
4
Put green onion and ginger slices inside, and pour into the fish 15 grams of rice wine, 20 grams of soy sauce, 3 grams of salt, 3 grams of chicken essence, 2 spoonfuls of sugar 45 grams, 1 gram of five-spice powder, 5 grams of star anise, 4 grams of cinnamon, 5 grams of pepper, 5 grams of dried pepper, and 8 grams of dried tangerine peel.
5
Put in the seasonings and spices, grasp well with your hands, then cover them with plastic wrap and marinate for 6-8 hours, turning twice during this period.
6
Lay kitchen paper on the iron pan on the heat, pour the mixed brown sugar and jasmine tea on the paper, and place a bracket in the pan.
7
Put a bracket in the pan and place an iron plate with holes on the bracket.
8
Spread the pickled fish pieces on an iron plate and cover the lid.
9
Turn on high heat to bake, wait until yellow smoke rises in the pot, cook for another minute, then turn off the heat and simmer for another 3-5 minutes.
10
Then open the lid to let out the smoke.
11
Heat another pan, add appropriate amount of cooking oil, and when the oil temperature is 60 to 70% hot, add in the smoked fish pieces and fry them.
12
After the fish pieces are shaped in hot oil, use medium heat to fry the fish pieces until done before fishing out.
13
Remove and control the oil, then place on a plate and serve.Five-spice smoked fish Make Tips
Characteristics of this dish: red and bright color, rich aroma, salty, slightly sweet, delicious and fragrant. Warm tips: 1. Grass carp should choose bigger and fresh ones, remove the backbone after breaking, and then cut into fish pieces of appropriate size. 2. The marinating time must be long enough, preferably more than six hours, which will be more delicious. Yellow wine is the best way to make this dish. You can use Shaoxing rice wine or Shanghai rice wine. Other wines do not taste as good as yellow wine. 3. Be sure to use high temperature when frying. Don't turn the fish pieces immediately after they are put into the pan. That way, the fish pieces are fragile. After they are shaped, stir them a little to make them fried evenly, and then use medium heat to fry them thoroughly. 4. You can also fry the fish pieces, use the original marinade to fry them slightly, add a little water, and return the fish pieces to the pot to simmer until the juice is over. The taste is also very good. However, if you like to eat it dry, you can eat it after frying, depending on your preferences. 5. If you don't like frying, you can also mix the fish pieces with a little oil, and then put them in the oven to roast them. The taste is also very good.