Prepare fresh grass carp with a lot of spices. Star anise, onion ginger, soy sauce, five-spice powder or thirteen-spice powder, pepper and salt. You can prepare according to your own taste. If you like something sweet, you can add honey, rock sugar, dried tangerine peel and so on. 2. Wash fresh grass carp, scrape scales and remove gills. Cut into two centimeters in size and width, wash onion and ginger, and cut into sections and slices. Don't forget that dried peppers also need to be cut into sections! After fresh grass carp is cleaned, salt is put on the surface of the fish, and appropriate amount of cooking wine is poured for pickling 15 minutes, which can remove the fishy smell.

Smoke-custom is smoke. Got it. Bronze inscription, like fire smoke from top to bottom, with sudden smoke in the middle (the word "window" in ancient times), two points indicating smoke moss, and flames below. Together, it is smoke. Original meaning: fire smoke rises upwards. Erya is scorching and smoky, and poetry, Qi Feng, July is suffocating mice, stuffed into the family. The fumigation treatment technology of food was first used for preservation purposes, with a long history, and is often used in the processing of fish and meat products. With the development of refrigeration technology, anti-corrosion is no longer the main purpose of smoking technology, which makes the products have a faint smoky taste and become unique. The aroma of smoked products is formed by a variety of compounds, among which phenols are the main components that make products smoke. Because the sterilization and antiseptic effect of smoking itself is very limited, there will be curing before smoking and dehydration and drying after smoking in the processing of related foods. Smoked fish are mainly produced in Jiangsu, Zhejiang and Shanghai As a necessary food for the local New Year, it warms the middle energizer, tonifies the deficiency, promotes diuresis, warms the stomach, calms the liver and dispels the wind. In the Ming Dynasty, the Song Jiawei Department recorded in detail that "fish is a big porch, slightly salty, burnt bran and smoked dry." Marinate the fish a little, fry it in oil and smoke it.