1: Ingredients: 1 grass carp (1~1.5 kg), 1 small piece of ginger, 2 pieces of garlic, appropriate amount of green onions, 3 fennel, 2 star anise cloves, 1 piece of cinnamon, 3 bay leaves, 1 grass fruit, rock sugar, raw

Add appropriate amounts of soy sauce, dark soy sauce, rice wine, five-spice powder, pepper, salt, chicken essence and rapeseed oil.

2. Steps: 1. Selection and processing of fish: When making smoked fish, it is better to choose grass carp and herring, so that the smoked fish meat will be more plump.

You can also use other meaty fish, such as dragonfish, pomfret, and tilapia.

Stun the fish first, and then use a brush to remove the scales on the surface. Then use a knife to cut the belly of the fish, take out the internal organs, clean the fish, and cut it into pieces.

2. Sprinkle the fish pieces with salt and dry them: Spread an appropriate amount of salt on the fish pieces cut into pieces, and place the fish pieces in a cool and ventilated place to dry.

3. Make brine: Heat the oil pan, add dried chilies, green onions, ginger slices, fennel, star anise and cinnamon and stir until fragrant, then add water, rice wine, dark soy sauce, light soy sauce, rock sugar, five-spice powder, chicken essence and salt, stir evenly

Continue to cook, bring to a boil, then turn to low heat and simmer for about 10 minutes, take it out and let it cool (preferably in the refrigerator) to make the brine.

4. Pickle the fish pieces: Mix dark soy sauce, rice wine, pepper, salt, rock sugar and half the amount of green onions and ginger slices into brine. Put the salted and dried fish pieces into the brine and marinate for more than 4 hours.

5. Dry the pickled fish pieces: Take out the pickled fish pieces and put them in a cool and ventilated place to dry again.

6. Fry the fish pieces: Heat the pot, pour in rapeseed oil and fry until small bubbles form, then put the dried fish pieces into the oil pan and fry until the surface is slightly brown, which usually takes 3 minutes.

After 3 minutes, take out the fried fish pieces and set aside.

7. Stew the fried fish pieces: Take another pot, put all the fried fish pieces in, and add water to cover the fish pieces.

Put an appropriate amount of salt, soy sauce and rice wine in the pot, cover the pot, bring to a boil over high heat, then turn to low heat, and then simmer for about 20 minutes. When the soup simmers less, turn off the heat.

8. Soak the stewed fish pieces: After the fish pieces are simmered, take them out and put them into cold marinade. Soak them for a few hours and then put them on a plate and start eating. (If you are not in a hurry to eat, it is best to soak them for a day and night.

, the taste will be better).

It is best to store the soaked marinade in the refrigerator beforehand. Put the freshly stewed fish pieces into the cold marinade. When stimulated by cold or hot, the fish will quickly absorb the flavor of the marinade, making the taste more delicious.

3. Tips for food writers: 1. If you want the taste of smoked fish to be good, soy sauce and rock sugar are indispensable. Don’t be soft when adding sugar. Although the fried fish will look a little black, that’s because the sugar has been evaporated at high temperature.

It's caused by blackness, not mushyness, the fish will taste better!

2. The remaining brine can be frozen and used for smoking fish next time.

3. When frying fish, the fish pieces will stick together when they first enter the oil pan. Don't move them at this time. Wait until the surface is set and hard, then use chopsticks to gently pull them apart. Do not tear them randomly like a shrew.

, the fish pieces will be rotten.

4. When I first heard the name of the smoked fish dish from my grandma and mother, I thought it was a kind of food that was smoked after being lit with branches in the wild. Later I learned that the people who make smoked fish are the delicacies.

At this time, the more commonly used production methods should be pickling, drying, frying, boiling and soaking.

This kind of smoked fish doesn't taste like sticks, and it's very tender, fresh and fragrant.