Smoked fish one: appropriate amounts of yellow croaker, white wine, rock sugar, brown sugar, allspice, vinegar, soy sauce, salt, aniseed, pepper and ginger slices. Wash the yellow croaker, cut into pieces and marinate with salt, white wine and ginger slices for 2 hours. Add water to the pot and bring to a boil. Add rock sugar, brown sugar, five-spice powder, vinegar, soy sauce, salt, aniseed, and Sichuan peppercorns. Simmer for 20 minutes until the soup is fragrant. Pour into a vessel. After the fish is marinated, dry the fish body, add in hot oil and fry until both sides are golden brown. Soak the fried fish in the soup for half a day before taking it out and eating it.

Smoked fish 2: The middle section of herring is about one pound, a little soy sauce, wine, sugar and light soy sauce with ginger and green onions. Cut the fish lengthwise from the spine, cut each fish joint into small pieces, marinate with soy sauce and wine for two hours, and drain the water. Heat oil, add fish piece by piece, fry until golden brown and crispy on both sides, take out. (It is not advisable to stir frequently during frying to avoid breaking the fish pieces.) Pour out the excess oil, sauté the onions and ginger, add a little water, add an appropriate amount of light soy sauce, sugar, and soy sauce, and boil until the juice thickens. Put the fried fish pieces into the thick sauce, stir-fry for a while, and then serve.

Smoked Fish Three: Kill the fresh grass carp and wash it with clean water. Cut off the head first and split it into two pieces (one with the spine and one without the spine). Then cut the fish fillet into pieces with a diagonal cutter with a skin surface of 1 to 2 cm (thickness of the fish pieces), so that the fish pieces are even in thickness and size. Take 4% of the total amount of fish pieces in dark soy sauce, 2% of refined salt, appropriate amount of rice wine and green onion juice, mix the above dipping ingredients together, put the fish pieces into it, soak for 2 to 4 hours, remove and drain.