1. Buy the most common grass carp. Grass carp has a lot of meat. Choose larger grass carp. The thorns of small fish and big fish are the same. Of course, choose the big fish.

2. First cut off the head of the fish, the knife from the head cut off the position, along the fish spine cut off the position.

3. Cut the fish into one-and-a-half-finger wide strips under the fillet.

4. Add 2 teaspoons of salt, green onion, ginger and 2 tablespoons of cooking wine to the fish pieces and mix well.

5. Marinate in the refrigerator.

6. Next, the most crucial part is the secret sauce for five-spice smoked fish. Prepare cinnamon, star anise, dried chili peppers, rock sugar or white sugar, ginger, allspice, small green onions.

7. Make a pot and pour 2 bowls of boiling water. Pour in a small bowl of soy sauce. Always smoke and color.

8. 2 large rock sugar. Three spoons of thirteen spice.

9. Add all accessories.

10. add small onions. Carve a bowl of wine. Do not feel too much seasoning. For a while, dip the juice instead of collecting the juice. Do not worry about heavy flavor. Thirteen spices cover the mouth sweet, eat not greasy. Add 1 tablespoon of oyster sauce and bring to a boil to make it fragrant.

11. Pour oil in a separate pot and heat it over medium heat until it is 60 or 70% hot, add a few slices of ginger and put the fish pieces in one by one. Don't put too much. Fry for a while until the fish pieces solidify, then touch the pieces with a spatula. Fry the fish pieces for 3-4 minutes until they turn brown. Pick them up and let them cool. Re-frying the fish pieces in the pan again will make them crispier. Fry the fish pieces until they are deep golden brown. Take a chunk of fish with large spines and try it. The fish bones are crispy and fried.

12. Remove the fish pieces and quickly add the fried hot fish pieces to the cooking juices. You will hear a pleasant "bang" sound, and the dry fried fish pieces will instantly inhale the fresh juice as if they were hungry. The delicious five-flavored fried fish is ready.