Raw materials: 1 kg of fish, red soy sauce 3 to 6 kg, refined salt 1 to 2 kg, yellow wine, fennel, cinnamon, sugar, vegetable oil in moderation, ginger juice, green onions, a little monosodium glutamate.

Selection: smoked fish processing raw materials are mostly used freshwater fish green, grass, carp, silver carp and saltwater fish, pomfret and so on. But there are other fresh sea, freshwater fish as raw materials, which weighs about 5 kilograms of fresh live mackerel or grass carp for the best. Raw fish freshness is good or bad, will directly affect the flavor and quality of products, processing smoked fish raw fish freshness requirements are high, at least should be chilled or frozen fish of the first grade, if there are live fish is better.

Raw material processing: fresh raw fish washed with water (frozen fish need to be thawed first), scrape the fish scales, cut off the fins, gills, disemboweled in addition to the internal organs, freshwater fish can not break the gallbladder, so as to avoid bile contamination of the fish, resulting in a bitter taste. Raw materials processed and then washed with water. If the Department of live fish, it is appropriate to use hot water to wash, wring the wipe cloth, wipe off the abdominal cavity of the blood stains, black film, etc., so as not to wash the nutrients loss, reduce the freshness of the finished product.

Cutting: generally large fish as raw materials, after processing, first cut off the head of the fish, longitudinal split into two pieces (the same as the fish block processing); and then the carcass of the fish along the back of the spine into two pieces of fish (a spine with a spine, a spine without a spine). If the fish is a large broad, and then cut out two belly meat, and then the same processing with the fish block. If the abdominal cavity is found on the inside of the Indian gall (freshwater frozen fish is often prone to Indian gall), should be removed with a knife. Next, the fish fillets cut crosswise diagonally into the skin surface 1 ~ 2 cm or so (fish thickness) of the diagonal knife block, so that the thickness of the fish block is uniform, consistent size, so that the finished product is beautiful.

Dipping: fish cut in time for dipping. The purpose of dipping is to adjust the salty taste of the finished product and increase the color of the finished product. The main ingredients for dipping are red soy sauce and refined salt. And may be appropriate to add some yellow wine and ginger and onion juice, etc., in order to reduce the fishy flavor, enhance the flavor of the finished product. The dosage and time of the dipping ingredients should be flexibly controlled according to the variety of raw fish, freshness, thickness of the open block, seasonal temperature, local tastes and habits. The red soy sauce, refined salt, yellow wine, green onions, ginger juice, mix well, maceration 2 ~ 4 hours, and then fished out and drained.

Dipping juice: drained fish, frying in time. The general use of vegetable oil is preferred, the frying pan fire should be strong, the temperature should be high, but not too high, to prevent the surface of the fish block fried old, fried, generally controlled at about 180 ℃. Each time the amount of fish frying about 10% of the amount of oil used. Frying, to be floating fish pieces immediately after turning shake loose, to prevent the fish pieces sticking. Fry until the fish solid, brown or tan until, about 3 ~ 5 minutes.

Marinade: deep-fried fish, fish out of the oil for a few moments, while hot, immersed in seasoning liquid for about 5 minutes or so, fish out of the drained soup. Seasoning liquid preparation, according to the amount needed, take a certain amount of fennel, cinnamon and cleaned ginger and scallions, add water to boil and continue to simmer over low heat for about 1 hour. Take the broth, add sugar to boil and dissolve, then add yellow wine, monosodium glutamate, etc. Stir well and set aside. This liquid can be used continuously. But should often add new liquid. If necessary, it can also be matched with the right amount of sauce color. If you need to process smoked fish with color, can be seasoned and drained fish, and then properly smoked.

Grass carp slaughtered, cleaned, cut into pieces, not too thick, not too thin, depending on the size of the fish bought.

Marinate with salt and pepper, ginger and garlic granules for 20-30 minutes.

In between waiting, I fried the fish head and made fish head and winter melon soup to lower the fire.

With no water on the surface of a small milk pan, pour in most of the oil and turn on medium heat.

When the oil is 70% hot, turn the heat down to medium-low and fry the fish with chopsticks until the surface is golden brown.

The first pan was too small, so fill the second pan a little fuller and fry until the surface is golden brown.

Finish. The fish will stick together, it's easy to separate.

Pour the oil into a separate container, don't wash the pot, and add the green onion, garlic, ginger, sugar, soy sauce, cooking wine and water (you probably have to prepare water to hold all the fish pieces). Boil on high heat, then turn down the heat and cook for 5-8 minutes.

When the soup is ready, add the fish pieces, bring to a boil over high heat, then turn to low heat and cook for 5-10 minutes.