This method of smoking fish is learned from a real chef. I'll try to be detailed. Cooking at home is very convenient. When cooking pots for guests during the Spring Festival, there is no need to prepare dishes in a hurry. You can serve directly. Eating cold is not fishy or greasy. I tried herring and small yellow flower, and the effect was good. It used to be a gift, and people often thought it was canned fish. Spanish mackerel this time:

1. Cut the Spanish mackerel, gut it, wash and drain it, put it in a pot, add half to two thirds of the required salt, ginger slices and onion slices, mix well and marinate for more than an hour.

2. When the oil is heated to medium heat, put in the fish pieces, fry them until the surface is slightly yellow, and then take them out. When the oil in the pot burns to smoke, put in the fried fish pieces, and the fish skin will turn yellow and harden quickly. Take out the oil control. Fried fish like this is tender and won't dry.

3, put water in the pot, you can drain it directly after pouring the oil in the oil pan just now, or you can put it in a clean pot, which has no effect on the taste. Put the fried fish pieces into the water. When the water has just passed the fish pieces, add soy sauce, a tablespoon of sugar (or half soy sauce and half soy sauce), cooking wine, ginger slices and onion slices of pickled fish, star anise, pepper and cinnamon, but I didn't put them in. Let's stew them with a big fire. After boiling, the fire will be slightly lower, and the stew will be almost collected. It is no problem to find a clean basin with a cover and put it in a cool place for ten days.