Grass carp (or carp) middle section 1 kg, 3 onions, 5 slices of ginger, 5 tablespoons of soy sauce, wine 1 tablespoon, salt 1/2 tablespoons, 4 tablespoons of sugar, spiced powder 1 tablespoon, 5 cups of oil and boiled water1.

Production steps

1. Wash and drain the fish, cut it into two pieces from the back, and then directly cut it into octagonal pieces (* * * De 16 pieces).

smoked fish

Chop the onion and ginger, put them in a large bowl, add soy sauce, wine and salt, mix well, and then marinate the fish fillets for about 4 hours (turn them up and down twice to make them taste even).

2. After the peanut oil is heated, fry the fish slices in two batches (about 3 minutes in each batch), then drain the oil stains, and immediately put them in sugar water (1 cup of boiling water to dissolve 4 tablespoons of sugar, then add the spiced powder and mix well) for about 4 minutes.

3. When frying the second batch of fish, you can take out the first batch of fish fillets soaked in sugar and put them on the plate, and then soak the second batch of fish fillets.

4. Pour out the oil of fried fish and the original soy sauce in the pot.