ginger

edible oil

Vinegar (sauce)

Sugar (sauce)

Soy sauce (sauce)

Carved wine (sauce)

Onion (sauce)

Chicken essence (sauce)

Water (sauce)

How to smoke fish in Shanghai?

Clean the fish, remove phosphorus and viscera, cut it into pieces with a thickness of about 1.5cm, absorb the surface moisture with kitchen paper, and dry it in the shade. (about 1 day)

Oil pan, heat over medium heat. Add ginger slices, and when the oil temperature is enough, prepare to put the prepared fish fillets.

It is better to spread the fillets evenly in the oil every time. Fry slightly yellow, turn it over and fry the other side.

Fry both sides until golden brown.

Pick it up, slightly drip the oil, and add the sauce while it is hot.

Sauce making: pour ginger, onion, soy sauce, cooking wine and water into the pot, and add sugar, salt and chicken essence to taste according to personal taste. Boil it on low heat.

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After dipping the juice, it will make a "cheep-la" sound, let it stand for a while, then remove and drain the wet juice and put it on the plate.

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You can put a batch of fried fish fillets into the dip and put new fish fillets into the oil immediately. While frying fish, remove the first batch of fillets from the dip.