Ingredients: 1 Salmon with scales, 2g dried white, 5g pepper, 5g sea salt and 3g fresh fennel.

Recipe practice:

1. Wash the salmon, remove the fishbones and dry the water.

2. Mix the auxiliary materials evenly, spread them evenly on salmon and fish, and refrigerate for 24 hours.

3. Choose a pot with high internal space and put double layers of tin foil inside.

4. Semi-dried orange peel, orange peel and lemon peel.

5. Put the peel evenly on the sugar surface.

6. Turn on the medium heat and see that the sugar at the bottom of the pot begins to bubble. Carefully mix the sugar with the peel and let the sugar dissolve evenly.

7. After all the sugar is dissolved, wait until the sugar turns golden yellow.

8. Cover the lid, turn the fire to burn the sugar and peel it.

9. From the lid, when most of the peel is brown.

10. Open the lid and put it in a high iron shelf, which is 25 cm high according to my actual situation. Put the salmon skin down and lay it flat on the iron frame, and then continue to use strong fire.

1 1. When you see a lot of smoke coming out and the bottom of the pot is full of big black bubbles.

12. Immediately cover the prepared wet towel on the pot, immediately leave the fire and let it stand in a ventilated place to cool down. Until the bottom of the pot is cold, immediately take out the salmon, thoroughly cool it, wrap it in a safety film, refrigerate for 6 hours and slice it for consumption.

13. The side of this piece touches the pot wall, and the edge is a little familiar. Please be careful when putting salmon, and try not to get close to or stick to the pot wall. It's that simple. Let's act quickly.

14. The French eat smoked salmon by cutting it at a 45-degree angle and squeezing a little lemon juice on it.