Cooking Steps

1. 

   Step1:Slice ginger and pat pine with the back of knife; cut the scallion into sections; peel the garlic; wash the fish; clean the black film inside the belly of the fish (remove the fishy smell). Chop the fish to the tail about 34cm wide; marinate with cooking wine 1 spoon, pepper 1 teaspoon, ginger and scallion for more than half an hou

2. 

   Step2:When the oil pan is heated to 40% or 50%, dry the marinated fish with kitchen paper and fry it in the oil pan until it is crispy. Remove and control the oil

3. 

   Step3:When the oil pot continues to refuel to 70% or 80% of the oil temperature, fry the fish pieces again and color them. When the fish pieces are golden yellow, quickly remove the oil for control

4. 

   Step4:Take another pot and heat it. Pour in a little oil. When the oil is warm, put the garlic and ginger slices into the pot. Stir in the medium and small heat

5. 

   Step5:Pour in 3 tablespoons of Shaoxing wine, 2 tablespoons of raw soy sauce and 1 tablespoon of old soy sauce. Add some sugar and salt. Pour 1 bowl of water into the pot. After boiling in high heat, put the fried fish in it. Stir fry the fish and soup evenly, turn to medium heat and simmer. During the stewing process, turn the fish over to make the fish color even. When the fish is thick (about 40 minutes), pour 1 teaspoon vinegar into the pot. Push it well and then remove. The prepared smoked fish can be eaten hot or cool.