Baoyu, also known as smoked fish, is a special fish product that people love very much. Its production process and ingredients are simple, its color, aroma and taste are beautiful, and it is suitable for direct consumption. It is often served as cold dishes and platters at banquets, and can also be used as an ingredient in stir-fries or soups. It is one of the higher-end cooked aquatic products. Ingredients: 100 kilograms of fish pieces, 3 to 6 kilograms of red soy sauce, 1 to 2 kilograms of refined salt, rice wine, fennel, cinnamon, sugar, vegetable oil, appropriate amount of ginger juice, green onions, and a little MSG. Production method: 1. Selection of raw materials: Most raw materials for processing smoked fish are freshwater fish. Green, grass, carp, silver carp and saltwater fish, pomfret, etc. But at present, other fresh sea and freshwater small miscellaneous fish are also used as raw materials, among which fresh herring or grass carp weighing about 5 kilograms are the best. The freshness of the raw fish will directly affect the flavor and quality of the product. The freshness of the raw fish for processing smoked fish is relatively high. It should be at least first-class chilled or frozen fish. It is better if there is fresh fish. . 2. Raw material processing: Wash the fresh raw fish with clean water (frozen fish needs to be thawed first), scrape off the scales, cut off the fins, remove the gills, and remove the internal organs by laparotomy. The gall bladder of freshwater fish must not be ruptured to prevent bile from contaminating the fish and causing a bitter taste. . After the raw materials are processed, wash them with clean water. If it is live fish, it is advisable to wash it with hot water and twist it with a clean wiping cloth to wipe away blood stains, black membranes, etc. in the abdominal cavity to avoid losing nutrients by washing with water and reducing the delicious taste of the finished product. 3. Cutting into pieces: Generally, large fish is used as raw material. After processing, the head of the fish is cut off and split into two pieces lengthwise (the same as the processing of fish pieces); then the fish carcass is cut into two pieces along the backbone. slices (one with spine, one without spine). If the fish is large and wide, you can cut out two strips of belly meat and process them in the same way as fish pieces. If gallbladder is found on the inside of the abdominal cavity (gallbladder is often found in frozen freshwater fish), it should be removed with a knife. Then cut the fish fillet into pieces with a diagonal cutter with a skin surface of about 1 to 2 centimeters (the thickness of the fish pieces), so that the fish pieces are uniform in thickness and size, so that the finished product is beautiful. 4. Dip: The fish pieces must be dipped in time after being cut. The purpose of maceration is to modulate 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. You can also add some rice wine and ginger and onion juice as appropriate to reduce the fishy smell and enhance the flavor of the finished product. The amount and time of soaking ingredients must be flexibly controlled according to factors such as the variety, freshness, thickness of the cut, seasonal temperature, local tastes and habits of the raw fish. Stir the red soy sauce, refined salt, rice wine, green onions and ginger juice evenly, soak for 2 to 4 hours, then remove and drain. 5. Frying: Drain the fish pieces soaked in juice and fry them in time. It is generally better to use vegetable oil. The fire in the oil pan should be strong and the temperature should be high, but not too high. Strictly prevent the surface of the fish pieces from being fried and burnt. It is generally controlled at around 180°C. The amount of fish pieces fried each time is about 10% of the amount of oil used. When frying, turn and shake the fish pieces after they float to prevent them from sticking. Fry until the fish pieces are firm and brown or tan, about 3 to 5 minutes. 6. Seasoning: Take out the fried fish pieces and drain the oil for a while, then immerse them in the seasoning liquid while hot for about 5 minutes, take them out and drain the soup. To prepare the seasoning liquid, according to the required amount, take a certain amount of fennel, cinnamon and washed ginger and green onion, add water to boil, then continue to simmer over low heat for about 1 hour. Take the soup liquid, add white sugar and boil to dissolve, then add rice wine, monosodium glutamate, etc., stir well and set aside. This liquid can be used continuously. But new fluid should be added frequently. If necessary, you can also add an appropriate amount of sauce color. If you need to process smoked and colored smoked fish, you can drain the seasoned fish pieces and then smoke them appropriately.