Health effects
Bass: protects liver, enhances immunity, delays aging
Star anise: regulates qi, relieves pain, dispels cold
Cinnamon: warms Chinese
Ingredients
Perch ( 2 pounds ) | Onions ( 一section ) |
Ginger ( appropriate amount ) | Garlic ( 2 petals ) |
Cooking wine (fish) ( One spoonful ) | Rock sugar ( appropriate amount ) |
Geranium leaves ( Three pieces ) | Octagonal ( one ) |
Cinnamon (One piece) | Cooking wine (soup) ( Three Spoon ) |
Dark soy sauce ( Six spoons ) | Light soy sauce ( Four spoons ) |
Salt (appropriate amount) |
How to smoke fish
1.Prepare a bass, remove the scales and internal organs, and control the water before use
2.Remove the fish head and tail, and cut into slices of about 1 cm
3.Onions , ginger and garlic slices
4.Put the onions, ginger and garlic into the fish fillets and then pour in a Spoon cooking wine, mix well and marinate for 20 minutes
5.Pour water into the pot, add star anise, Rock sugar, bay leaves, cinnamon
6.Put cooking wine, dark soy sauce, light soy sauce, and salt into a bowl
7. Boil water (step 5).After the water boils, pour the sauce (step 6) , cook over medium-low heat for 30 minutes, remove the ingredients and let the soup cool for later use
8. Heat oil in the pot , heat the oil to 60% to 70%, add the fish fillets, and fry over medium-low heat until crispy
9. Remove and drain
10.Soak in the soup for 2-3 minutes and remove.
11.Plate and serve
Tips
Don’t soak the fish for too long, otherwise the fish will lose its crispy texture
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