Ingredients
Tadpole
onion
ginger
garlic
light soy sauce
Old soy sauce
Salt
crystal sugar
Oyster sauce
None
rice vinegar
Honey
Thirteen incense
beer
The practice of Wuxiang smoked catfish
- Remove the head and tail of the Spanish mackerel, wash and cut into 1.5 cm slices. Drain and set aside.
- Heat peanut oil in a pan, add mackerel and fry
- Remove the cotton frying after the fried production
- Add a little peanut oil to the pot and heat the onion, ginger, garlic and sauté
- Add light soy sauce, dark soy sauce, oyster sauce, rock sugar and thirteen spices, rice vinegar and salt and bring to a boil
- Pour in an appropriate amount of hot water
- After boiling the water, put it in the fried catfish and pour it into the beer on high heat and boil over low heat and cook slowly
- Remove the catfish after smoking
- Put the rest of the soup and put it in honey and stir well into the basin
- In this way, a five-spice smoked mackerel is ready.
