1. Remove the head and tail of the grass carp. After washing, tear off the black film in the belly of the fish, wipe off the water with a kitchen paper towel, and cut into pieces of about 1 cm.
2. Add 1 tablespoon of salt, 1 tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, 3 tablespoons of cooking wine, 4 slices of ginger, a small amount of five-spice powder and mix well. Marinate for 3 hours. You can flip twice in the middle to add more flavor.
3. Prepare the marinade: add a little bit of water to half a bottle of cooking wine, add 2 large pieces of rock sugar to boil, add chopped green onion, ginger, star anise, cinnamon and 6 tablespoons of light soy sauce to boil, simmer for 10 minutes and let cool.
4. Take out the marinated fish and wipe off the moisture with a kitchen paper towel.
5. Put the oil in the wok, make it wider, add the fish pieces to fry after the oil is hot, over a medium-to-low heat.
6. Don't worry, explode slowly, it will explode completely.
7. Take it out after deep-fried.
8. Put the fried fish pieces into the prepared marinade immediately, soak them to taste, and then eat.
9. The cooked smoked fish can be used as a cold dish to go with wine, or it can be served with white porridge.
10. Of course, fried fish noodles is also a very good choice. Put a few spoonfuls of marinade for soaking the smoked fish in a bowl, add some boiling water, add a little salt to taste, add the cooked noodles, and sprinkle with chopped green onion to finish.
