1. Buy a herring of about 2 pounds, clean it, place the fish flat on the chopping board, split it flatly along the backbone of the fish, turn over and split the other half of the meat, and remove the head. Remove the fish tail and backbone and make soup.

2. Cut the fish into long strips about one inch wide, add a little salt, a little pepper, ginger and green onion, grab a handful, put it in the refrigerator, and take it out after a day.

3. Heat the oil, put the fish pieces into the pot, fry until golden brown and take them out. After all the fish pieces are fried, put them all into the pot and walk around.

4. Boil soy sauce, sugar, ginger, green onions, a little vinegar, and a little cooking wine until it becomes marinated, add the fish pieces and stir-fry a few times, and it is ready to eat.

There are several other ways to make it:

A rice smoked fish

Ingredients: One piece of fresh fish (about 1000 grams). 5 grams of salt, 30 grams of cooking wine, 20 grams of soy sauce, 10 grams of ginger, 10 grams of green onions, 1,000 grams of vegetable oil, 20 grams of white sugar, and 1 gram of fresh juice.

Preparation method: Remove the scales and gills of the fresh fish, wash it by laparotomy, remove the tooth bones, chop into axe-shaped pieces, marinate with salt, cooking wine, soy sauce, ginger slices, and green onions for 15 minutes and take out. Put the pot on a high fire, heat the vegetable oil (about 200℃), fry the fish until it turns golden brown and take it out. Decant a portion of the oil in the pot (leaving about 75 grams of oil), add onions and ginger, and heat until the color changes and smells fragrant. Remove the onions and ginger, add cooking wine, sugar, soy sauce, and fresh soup and stir well. Place the pot over medium heat, add the fish pieces, and wait until the sauce dries up and remove from the pot. Fill an earthen bowl with red-hot charcoal, put in large powder (about 25 grams) and burn it until it smokes. Put the fish into a flute pan or a special smoker, smoke it for a few minutes and take it out. When eating, cut into strips and serve.

Characteristics: Brownish-red color, salty, sweet and crisp aroma, rich smoke aroma, unique flavor.

B Soviet-style smoked fish

Ingredients: 1 pound of middle section of grass carp (or carp), 3 sticks of green onions, 5 slices of ginger, 5 tablespoons of soy sauce, 1 tablespoon of wine

1/2 tsp of salt, 4 tbsp of allspice, 1 tsp of oil, 5 cups of boiling water, 1.5 cups of water

Method:

Wash and drain the fish, cut it in half from the back. After two large pieces, directly cut into eight diagonal slices (16 slices in total)

Crush the green onions and ginger and put them in a large bowl, add soy sauce, wine, and salt, mix well, and then Marinate the fish fillets for about 4 hours (turn them up and down twice to evenly absorb the flavor)

After heating the peanut oil, fry the fish fillets in two batches (fry each batch for about 3 minutes) Take it out, drain the oil, and immediately soak it in sugar water while it's hot (dissolve 4 tablespoons of sugar in 1 cup of boiling water, add five-spice powder and mix thoroughly) and soak for about 4 minutes.

When the second batch of fish is fried, take out the first batch of fish fillets soaked in sugar water and continue to soak the second batch of fish fillets.

Pour out the oil for frying the fish, pour the soy sauce in which the fish was originally soaked into the pot, add a little sesame oil and bring to a boil, then turn off the heat, drop the fish fillets soaked in sugar water into the pot, turn over and dip both sides Plate it immediately and serve after cooling