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Maofeng Smoked Hilsa Herring

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half a hilsa herring (750g)
25g Maofeng tea leaves
25g scallion
50g ginger
150g rice crust

  • Rub the fish, outside and inside, with salt, sprinkle on minced ginger and scallion then pickle for 20 minutes.
  • Put rice crust into an iron saucepan, sprinkle with tea leaves, on top place an iron rack, put the fish on the rack.
  • Heat the iron saucepan over a high heat until thick smoke comes out, smoke for five minutes over a low heat, then smoke for three minutes over a high heat.
  • Chop the fish into long strips, arrange the strips in the original fish form on a plate.
  • Serve with vinegar and minced ginger.

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