2, smoked material: 3 spoons of flour, 10 grams of finely chopped tea, pineapple skin, a little (no can not be added, or add some sugar cane peel, favorite spices)

3, trout to remove the viscera to remove the hemorrhage, rinse, and then wipe dry with kitchen paper spare.

4. Mix salt, sugar and spices into a spread and set aside.

5, evenly spread the paste on the fish, wrap the fish tightly with plastic wrap, and poke dozens of holes in the plastic wrap (on both sides) with a toothpick.

6, prepare a large plate, first put a layer of thick paper towels (mainly adsorption of melted soup to keep the fish dry) and then put on the fish, placed in the refrigerator for a day; one day after the fish body will be turned over. Put it in the refrigerator for another day (if it is very wet can be replaced by a clean copy).

7, the fish out of the refrigerator, wash off the fish body smears, clean kitchen paper to wipe clean spare; in the frying pan first put a large sheet of aluminum foil, and then put in the smoked material (evenly spread), cover the pan with a lid and turn on the medium heat until the pan is full of smoke.

8, put the fish on the steaming rack, cover the pot, continue to medium-low heat smoking for about 15-20 minutes (the fire size adjustment to the lid of the pot is full of smoke based on the time to turn off the fire, temporarily not open the lid (this step will make the color more uniform).

9, when not hot, open the lid and take out the fish to eat, you can eat alone or take down the fish to make smoked trout pasta with white sauce.