The main raw fish, salt, soybean oil. Equipment appliances pot etc. Production method Select fresh fish (fish, squid, etc.), go to the scales, fins, caesarean section, rinse with water, drain water, cut into small pieces, marinate with soy sauce, salt for about 2 hours (according to every 50 kg of fish In the segment, add 15 kg of soy sauce and 0.75 kg of salt. Drain it, drain it, and fry it in a hot pan. The fire should be prosperous. The oil temperature should be around 200°C. To prevent adhesions, deep-fried fish is dark brown, hard texture in a timely manner to remove, drain. Heat the fish into the well-tuned seasoning solution and immerse the bond for 3 to 5 minutes. (Preparation of the seasoning liquid: 1 kg of ginger, wash, grind the water and grind it, squeeze the ginger juice with a cloth bag; 3 kg of sugar, Use a little boiled water, add 1.5 kilograms of rice wine, mix ginger juice and MSG (about 250 grams), dip and drain. Lay it on a barbed wire and place the wire mesh in an iron pan with smoked material at the bottom of the pan (smoked material: 150 grams of brown sugar per 5 kg of fish, appropriate amount of fennel, licorice, and pepper), cover the pot cover. Heating, so that the pot of brown sugar and other coking smoke to color the fish, usually smoked about 10 minutes Serve spiced smoked fish. Process selection → scales, fins → caesarean section → marinated → fried → impregnated → smoked → finished product.