We use 3-4 Jin of herring, which is delicious. We can also use pomfret and grass carp. Slice the fish first, cut the processed herring into 2 cm thick fish pieces, and then split them in two along the fish keel.

Marinate the fish pieces with onion, ginger and cooking wine for 2-4 hours, preferably overnight.

Next, make the sauce. Seal star anise, cinnamon and fragrant leaves into a seasoning bag. After the water in the pot is boiled, add the seasoning bag and take it out after boiling for about fifteen minutes.

Add rock sugar and cook until it melts. Add carved flowers, oyster sauce, seafood sauce, soy sauce and soy sauce, mix well, then add honey and balsamic vinegar, cook until the sauce is thick, turn off the fire, and let it cool and refrigerate.

Pour the oil into a cold pot, heat the oil to 80% by high fire, pour in the fish pieces, fry until the surface is crisp and golden yellow, and turn off the heat.

Take out the fish pieces and drain the oil;

Dip the hot air into the cold sauce one by one, and take it out and put it on a plate when the sauce is evenly wrapped on the fish pieces.

Sprinkle some dried osmanthus and the smoked fish in Shanghai will be ready.