2 carp, peanut oil, salt 1 teaspoon, rock sugar 1 tablespoon, onion 1 piece, ginger 1 piece, star anise 1 piece, pepper 1/2 tablespoons, and cinnamon/kloc-. Nutmeg 1 piece, fennel seed 1 teaspoon, fragrant leaves 1 piece, steamed fish and black bean oil 1/2 tablespoons, appropriate amount of brine, and Chinese liquor 1/2 tablespoons.

Boiling of brine:

Prepare raw materials, put a little vegetable oil in the pot, add all the ingredients and stir-fry until fragrant, add 3 bowls of water, bring to a boil over high fire, add rock sugar, and add steamed fish and soy sauce? Add bittern juice, etc., add seasonings such as soy sauce and cooking wine, turn to low heat for 20 minutes to taste, and put it in a basin to cool for later use.

Treatment of fish:

Wash the fish, remove the black film from the belly of the fish, remove the white tendon from the middle of the back, cut it into 2-finger-wide fish sections, then cut it in half from the fish bones, add salt into the fish sections, add high-alcohol liquor, grab it evenly, marinate for a while, heat peanut oil, put it in the fish sections, fry them, take them out when they are hard, air-cool, re-fry them until they are crisp, and take them out and fry them twice.

1, the fish is fragile, so when frying fish, turn it as little as possible. The fish pieces may stick when frying for the first time, and they can be separated when frying for the second time;

2. Soy sauce, soy sauce and brine juice all contain salt, and the amount of salt should be controlled and put less;

3, like to put more rock sugar in Soviet-style smoked fish, so that the sweetness is outstanding enough;

4, soak for more than 4 hours, it is better to stay overnight. For friends who are eager to eat immediately, put the fried fish pieces into the boiled brine and cook them on low heat until the juice is collected.

5, like to eat hot, smoked fish microwave or directly with the marinade after heating out.

Practice 2

500 grams of herring, appropriate amount of onion and ginger slices, 3 tablespoons of yellow wine, a little cinnamon fennel, half a spoonful of soy sauce, 3.5 tablespoons of sugar, 300 grams of sesame oil 1 spoon, and half a spoonful of spiced powder.

1. Cut the fish into thin pieces by oblique knife method, dip some onion ginger, yellow wine and fine salt for 30 minutes, then fry them in high heat until they are golden yellow and hard and crisp, and then take them out.

2. Leave a small amount of oil in the original pot, add onion ginger, yellow wine, cinnamon, fennel, soy sauce, sugar and a small amount of soup to make a thick and sticky spiced marinade, pour sesame oil on it, then soak the fish pieces in the marinade to absorb the taste, and sprinkle with spiced powder.