Baiyangdian smoked fish

Beside the beautiful and rich Baiyangdian Lake, there is a traditional flavor food-smoked fish. The production technology of smoked fish has a history of hundreds of years. First of all, we should choose the fish species. Squid, shad and silver carp with delicate meat and flat body are more suitable for making smoked fish. When making, scale the selected fish, gut it, wash it with water, put it in a soup basin made of more than a dozen seasonings, soak it for half a day, take it out and steam it in a pot. Then put a proper amount of sugar and millet in the pot, put the cooked fish on the iron grate, fumigate it with the smoke from the burnt sugar and millet, and turn it frequently until the fish turns yellow and red. Before eating, brush some sesame oil on the fish to make it more delicious. The surface of the smoked fish is red, and it has a special smoky smell. When the tail is lifted, it will not be loose. It is flexible and strong when chewed, and it is fragrant and delicious. All fishbones can be removed. Due to the low water content, it should be stored. Even in hot summer, it will not go bad if it is stored for five or six days.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)