The authentic method of smoking fish in Shanghai is as follows:

Tools/raw materials: 511g herring, appropriate amount of oil, appropriate amount of ginger, appropriate amount of shallots, 15ml of cooking wine, 4 tablespoons of light soy sauce, 2 tablespoons of steamed fish soy sauce, one tablespoon of white sugar, 21g of oolong tea, 111g of brown sugar, bowls, plates and pots.

1. Wash the herring and drain the water.

2. Prepare shallots and ginger slices.

3. Add onion and ginger into the fish section, add cooking wine and marinate for half an hour.

4, seasoning juice, add 4 tablespoons of soy sauce and 2 tablespoons of steamed fish and soy sauce to the bowl.

5. Mix 1 tablespoon of sugar and 4 tablespoons of water.

6, pour into the pot to boil and turn off the fire.

7. Take out the ginger slices and onion slices of pickled fish with warm oil in a hot pot and saute until fragrant.

8. Add the fish pieces.

9. fry until golden red on both sides, and then take it out.

11, immediately after picking it up, add it into the juice and soak it for taste.

11, prepare brown sugar and oolong tea.

12. spread tin foil on the baking tray and put the brown sugar and tea.

13. Put the fish pieces in the oven, put them in the oven and put them on the upper layer of the baking tray. Bake them at 211 degrees until the brown sugar completely melts and smoke comes out, and then take them out.

14, finished products.