Prepare a carp first, and then prepare the ingredients: proper amount of cooking oil (stir-fried), 3g of salt, a slice of fragrant leaves, proper amount of cooking wine, a section of onion, 5g of soy sauce, 3g of soy sauce, 5g of sugar, 2g of chicken essence and a piece of ginger. As you can see, from the analysis of the ingredient list, in fact, these ingredients are commonly used by us, so it is safer to eat. You can also see that ginger is prepared more, which not only removes the fishy smell, but also has a special flavor after being cooked at high temperature.
Cut the fish in half from beginning to end along the fish's back bone with a knife, then cut into fish pieces with uniform size, put the fish pieces into a container, add cooking wine, ginger slices, shredded onion and a little salt, stir well and marinate for about 2 hours. During the curing process, turn the fish pieces every half an hour or so to make them more tasty.
Put more oil in the pot, because the oil temperature is 70% for frying fish pieces. Put a piece in while it is hot, and turn to low heat and fry slowly. When braking 15 minutes or so, the fish pieces are crisp outside and tender inside, so they can be put on a plate for later use.
Put a little less oil in the other pot. When the oil temperature is 80% hot, add soy sauce, soy sauce, chopped green onion and fragrant leaves and stir-fry until fragrant. When the aroma in the pot overflows, add enough water and salt to ensure that the content of soy sauce is not too low, which is convenient for coloring, because the color of smoked fish is very attractive.
Boil the soup for two or three minutes, then turn off the fire, and then put the fried piece in for about 5 hours, and the delicious smokeless smoked fish will be ready.