Production process: the first step is to prepare a carp in advance, clean the head, tail and viscera of the carp, then dry the water, cut it into slightly larger pieces, put it in a container, and add salt, thirteen spices, soy sauce and appropriate vegetable oil;
Step 2, finally add proper ginger juice, put on disposable gloves, fully blend the fried fish with seasoning, then cover a layer of fresh-keeping bag and put it in the refrigerator for pickling for a while. In the whole process, the shallots are washed and cut into pieces.
Step 3, add proper vegetable oil to the wok, after the oil is boiled, put in an old brown sugar and a white sugar, stir-fry them evenly, and after the sugar is dissolved, put the marinade bag into the wok, stir-fry the aroma in the wok, and add proper cold water;
Step 4, pour in ginger juice, fish sauce, soy sauce, soy sauce and concentrated chicken juice, and put Dongru into the pot. When it is boiled in a fire, turn off the fire and let it cool. At this time, pick up the pickled fish from the seasoning and blow dry it slightly.
Step 5, add appropriate vegetable oil to the pot, put the dried fish in the pot, fry them until they are orange, take them out, let them cool, put them in the pot again, fry them again, and then fish them out, drain the oil, and soak them in the previously mixed juice to taste, and then take them.
Cooking tips: 1, carp, herring, crucian carp, pomfret, etc. can all be used to make smoked fish. You can do it in a convenient way. This method of smoked fish may not be pure, but if it is loved by your relatives, you can learn the method of smoked fish well, and then you can eat delicious smoked fish at home without going out. This method of smoked fish is delicious and mellow. Because of its rich and colorful trace elements and its high use value, moderate eating is often helpful for nourishing stomach, clearing eyes and supplementing protein, and the meat quality of carp is relatively compact, which is especially suitable for making smoked fish.