We use 3-4 Jin of herring, which is delicious. We can also use pomfret and grass carp. First slice the fish, slice the processed herring into 2 cm thick fish pieces, and then split it in two along the fish keel.

The fish pieces are marinated with onion, ginger slices and cooking wine for 2-4 hours, preferably overnight.

next, make the sauce. Seal the star anise, cinnamon bark and fragrant leaves into the seasoning bag. When the water in the pot boils, add the seasoning bag and cook for about fifteen minutes before taking out.

add crystal sugar and cook until it melts. first add carved flowers, oyster sauce, seafood sauce, soy sauce and soy sauce, mix well, then add honey and balsamic vinegar, cook until the sauce is thick, turn off the heat, let it cool and refrigerate for later use.

pour the oil in a cold pan, heat the oil to 8% by high fire, pour in the fish pieces, fry until the surface is crisp and golden yellow, and turn off the heat.

take out the fish pieces and drain the oil;

soak the hot gas into the cold sauce one by one, and then take it out and put it on a plate when the sauce is evenly wrapped on the fish pieces.

sprinkle some dried osmanthus, and Shanghai smoked fish will be ready.