Shanghai five spice smoked fish practice is what

1, cooking wine, salt, pepper, thirteen spices, ginger and scallions and fish together and mix well, code 1 hour, after an hour, remove the ginger and scallions, simple cleaning, you can fry.

2, deep-fried fish up on a plate and spare.

3, fried sugar color: sugar in the high-temperature paste state, will become syrupy, will bubble in the pot, the water evaporates, the syrup slowly sticky, the color also began to darken, until the syrup becomes completely red dark, immediately add water, water, once poured down, the sugar color is done.

4, put a little oil in the pan, fried onion oil. Under the onion and ginger, in the pan on low heat, stir fry, and then the ginger and onion fished out.

5, add water to the pot, then add the spices (sannai, star anise, grass nuts, sesame leaves, comfrey, cinnamon, white kou), thirteen spices, sugar, chicken essence, salt, sugar color, pepper to taste, and simmer slowly.

6, under the fried fish slices, turn off the small fire, slowly juice, after juicing, plate drizzled with sesame oil, sprinkled with small green onions can be.