Generally speaking, there are three flavors of soaked juice: the first one is braised juice, which is prepared with soy sauce, sugar and onion and ginger juice. The second is sweet and sour taste, which is generally flavored with rock sugar and vinegar. The third is spiced taste, with a little spice added. We use the third seasoning method. Drain the water on the surface of the fish, put the oil in the pot, and when the oil is hot, we can directly fry the fish in the pot, which takes about three minutes. After three minutes, our fish is already fried, and the fried fish needs to be served first. Smoked fish, not smoked, is actually equivalent to halogen. Both freshwater fish and marine fish have their own smoking methods. Or every household has its own commonly used marinade materials. Shandong people, the mouth is heavier, and the blanking is also more ruthless. The smell of smoked fish should be.

The thickness of herring cut into pieces is a big factor affecting the taste of this dish. When the fish pieces are cut too thick, it is not conducive to the volatilization of fishy smell, and cooking is not easy to taste. When the fish pieces are cut too thin and fried in oil, the water in the fish will evaporate and it will become old and taste bad. The best thick spiced powder (slightly more sugar), then put it in the microwave oven to heat it up, put it on the side of the frying pan, fry the fish slices in the oil pan, soak the fried fish slices in the seasoning and take it out.

Seasoning for pickling: fresh Spanish mackerel1000g (carp, grass carp, silver carp, silver carp and southern herring are the best), soy sauce (other soy sauce is also acceptable), five-spice powder (or 13 fragrance 18 fragrance). If marinated in advance, there is no need for cold and heat exchange to achieve the taste, so the marinade needs to be kept at a temperature. In a standard restaurant, this dish pays attention to making it now. Although it is cold, it is still steaming when it is served. Smoked fish is different. If marinated in advance, there is no need for cold and heat exchange to achieve the taste, so the marinade needs to be kept at a temperature. In a standard restaurant, this dish pays attention to making it now. Although it is cold, it is still steaming when it is served.

Smoked fish is a kind of food in Jiangsu and Zhejiang provinces. Generally, smoked fish is used as a local essential food. Its juice is thick, the fish is sweet and fragrant. Smoked fish warms the middle warmer and tonifies the deficiency, which has the effect of dispelling wind and calming the liver, and its taste is salty and fresh.