1. Smoked preserved fish generally take fresh fish such as carp, herring and grass carp as raw materials. According to the size and cutting method of fresh fish, it can be divided into three types: pickled fish, pickled fish and salted fish.

2, general 1.5 kg of fresh fish, head, tail, viscera, cut the fish into 3.3 cm square pieces, made into preserved fish;

3, 1.5 kg of fresh fish, cut into pieces from the back, punch a flower knife at the thick meat to facilitate pickling, and then process it into preserved fish;

Small fresh fish under 4.200 grams are usually cut to remove internal organs and made into saury.

5. Rinse the fish with clean water after cutting, marinate every 65,438+000 Jin of fresh fish with 8-65,438+065,438+0 Jin of salt, take it out of the tank (basin) for 6-8 days, dry it and smoke it with low fire for 6-8 hours until there is no moisture on the body surface. When smoking, control the smoke quantity and temperature, and turn it every 2 hours.

6. Examples of dishes: steamed bacon materials: bacon 200g, pickled carp 200g, pickled chicken 200g, cooked lard 25g, monosodium glutamate 0.5g, sugar 15g, and broth 25g.

7. Practice: Wash bacon, chicken and fish with warm water, put them in a bowl tile, and take them out after steaming. Boneless preserved chicken, peeled preserved meat, scaled preserved fish; Cut the bacon into pieces 4 cm long and 0.7 cm thick, and cut the cured chicken and the cured fish into strips of the same size.

8. Take a porcelain dish bowl, put the bacon, chicken and fish skin into the bowl neatly, then put the cooked lard, white sugar and good-tasting broth into a cage for steaming, take it out and buckle it in a large porcelain dish.