Smoked fish

Method

1. 01

   Step 1

   Clean the live fish you bought from the supermarket, cut off the head, and remove the small white lines on both sides (to remove the muddy taste). It's okay if you can't find them.

   

2. 02

   Step 2

   Cut the fish into 1 2 thick slices and pat the surface of the fish dry with kitchen paper.

   

3. 03

   Step 3

   Take a small bowl, pour in three tablespoons of light soy sauce, one tablespoon of dark soy sauce, two tablespoons of vinegar, a full spoonful of white sugar, and a pinch of salt.

   

4. 04

   Step 4

   Take a small saucepan, add a small bowl of water and ginger slices, then pour in the prepared sauce and simmer over low heat until cooked. Taste it and add sugar, vinegar, and salt to taste. If you have bay leaves, licorice root, five-spice powder, or other seasonings you like, you can also add them. Let the sauce cool after cooking.

   

5. 05

   Step 5

   Fry the fish until it's crispy and thoroughly cooked; the more thoroughly cooked, the better it tastes, and even the small bones become edible. Remove the freshly fried fish and place it in a pot of cooled seasonings; the seasonings will immediately penetrate the fish.

   

6. 06

   Step 6

   Continue frying the fish and then adding the seasonings.

   

7. 07

   Step 7

   Remove the seasoned fish and eat it. Store the rest in a box.