Materials for making smoked carp fillets:

Material: 1 carp (about 750g).

Accessories: coriander leaves 15g, pickled pepper 25g.

Seasoning: smoked material (cedar sawdust, proper amount of sugar), salt 5g, pepper 1g, Shaoxing wine 20g, cinnamon 5g, pepper (star anise) 5g, pepper 5g, onion 20g, ginger slice 15g, rock sugar 20g, sugar 20g and soup 400g.

Characteristics of smoked carp fillets;

The smoke is rich, salty, mellow and slightly sweet.

Teach you how to make smoked carp sticks. How to make smoked carp sticks is delicious.

1. Slaughter carp, remove scales, gills, head and internal organs, wash and dry, slice the carp along the lower cervical vertebra to the tail with a knife, remove fish from both sides, slice and remove tendons, scrape off the skin and cut off the tail tip. Cut two clean fish fans into fish strips with a width of 1 cm. Put it in a bowl and marinate it with 2g of salt, 0.5g of pepper,10g of Shaoxing wine, onion and ginger slices for about 30min. Soak the red pepper, remove the pedicle and seeds, and cut the horse ears diagonally. 2. Cook the pot, add peanut oil and heat it to 70%, then quickly add fish sticks one by one. When the fish sticks are fried until the surface is crisp and golden yellow, drain the oil with a colander. Temper the pot quickly, add cinnamon, pepper and pepper, stir-fry with the remaining oil, add onion and ginger slices for pickled fish, add red pepper and stir-fry until fragrant. Boil Shao wine, add soup, add sugar, rock sugar, salt and pepper, add fish sticks, switch to slow fire 15 minutes, collect juice, add monosodium glutamate, pour sesame oil 10 g, collect juice, and pour the fish sticks into a plate after they are orange and shiny. 3. Wash and dry the pan, and add the smoked materials. Put a thin iron grate on the shelf, sprinkle with fish sticks, cover the lid tightly, light the pot until white smoke appears in the pot, smoke it with low fire for 10 minute, take out the fish sticks until they are red and bright, brush them with sesame oil, put the fish sticks and pickled red pepper segments on a plate, and sprinkle with fragrant leaves. Tip: This dish can be eaten as a cold dish. Note that when smoking, you should sprinkle sawdust first, and then sprinkle sugar.