Ingredients
1 fresh fish (about 1000 g / 2.2 lbs), 100 g (about 1/2 cup) fresh broth or stock.
Seasonings
1000 g (about 2.2 lbs) vegetable oil, 5 g salt, 30 g (2 tablespoons) Shaoxing wine, 20 g (about 1 1/3 tablespoons) soy sauce, 20 g (about 1 1/2 tablespoons) sugar, 10 g ginger (sliced), 10 g scallions (cut into sections).
Instructions
1. Scale, gut, and clean the fresh fish, remove the jawbone, and cut into axe-head-shaped chunks. Marinate with salt, cooking wine, soy sauce, ginger slices, and scallion segments for 15 minutes, then remove.
2. Place the wok over high heat, add vegetable oil and heat to about 200°C (400°F), then deep-fry the fish until golden brown and remove.
3. Pour off most of the oil from the wok, leaving about 75 g (1/3 cup) behind. Heat the oil slightly, then add scallions and ginger, stir-frying until they change color and release their fragrance. Remove and discard the scallions and ginger, then stir in cooking wine, sugar, soy sauce, and fresh broth until well combined.
4. Move the pot to medium heat, add the fish pieces, and cook until the sauce is absorbed, then remove from heat. Place about 25 g (roughly 1 oz) of glowing charcoal in an earthenware pot, wait until it starts smoking, then put the fish in a special smoking basket and smoke for a few minutes. Remove, and when serving, cut into strips and arrange on a plate. This dish has a reddish-brown color, a savory-sweet and crispy flavor, a rich smoky aroma, and a distinctive taste.