To make smoked fish, first clean the trout and dry it for later use. Mix the paint, evenly spread it on the fish, wrap it with plastic wrap and put it in the refrigerator for two days. Put the fish on the steamer, cover the pot and smoke for about 15-20 minutes.

1, gutted trout, washed and dried with kitchen paper.

2. Mix the salt, sugar and spices evenly into a paste for later use.

3. Apply the coating evenly and thickly on the fish, tightly wrap the fish with plastic wrap, and poke dozens of holes in the plastic wrap with toothpicks.

Prepare a big plate, first put a thick paper towel on it, then put the fish on it, and then put it in the refrigerator for two days before taking it out.

5. First put a large piece of aluminum foil paper in the wok, then put in the smoke and spread it evenly. Cover the pot and turn on medium heat until the pot is full of smoke.

6. Put the fish on the steamer, cover the pot, and continue to smoke on low heat for about 15-20 minutes. When it's time to turn off the fire, don't open the lid for the time being.

7. When it is not hot, open the lid and take out the fish to eat. You can eat it alone or take it down to make spaghetti with smoked trout in white sauce.

Precautions:

The smoking time depends on the size of the fish. Generally 15 minutes is enough for half a catty of whole raw fish with bones, and the smoking time can be increased or shortened if the fish is bigger or smaller.