2. Prepare a container, put 2 tablespoons of soy sauce, 1 tablespoon of yellow wine, 3 slices of ginger, 2 slices of star anise and 2 slices of onion, add fish fillets, mix well, and marinate for at least 4 hours or overnight (stored in refrigerator). Turn the fillet 1-2 times in the middle to make it marinate more evenly.
3. Take out the marinated fish fillets and blow dry or dry the water.
4. Prepare a small pot to boil the sauce. Pour 2 bottles of yellow rice wine 1/,35g of rock sugar, 3 slices of ginger and 2 onions into the pot. After boiling, turn to medium heat and continue to cook until the rock sugar melts, and the yellow wine juice is a little sticky.
5. While cooking the sauce, take out the oil pan, pour in 2 cups of frying oil, heat it, and add dried fish fillets in batches for frying. I like to fry the fish tender once, and I like to fry the fish tight twice (take it out after frying, reheat the oil, and then add the fillets).
6. Take out the fried fish fillets on both sides and put them directly into the sauce. Cook on low heat for about 10 minute, until the sauce becomes less and more thick.
7. After the fish fillets cooked in the sauce are fished out, sprinkle a little white pepper and mix well. This kind of smoked fish can be eaten cold or hot, and cold food is better.