1, Russian smoked fish is eviscerated, washed, rubbed with white wine, and evenly sprinkled with salt and black pepper inside and outside, not too much. Wrap it and refrigerate it for 24 hours. If you like salty food, you can refrigerate it for a day.

2. Wash the salted fish with clear water to remove salt and pepper, dry it with paper, put tin foil on the iron pot, and put sugar and black pepper. Put it on the grate, open the fish cavity, clean it, cover it, and simmer for 20 minutes.

3, you can dry it on the last day, or you can dry it for another two days, you can eat it.