When cooking smoked salmon, please try to use good quality salmon.

Take out the fish fillet, rinse the surface slightly with water, dry it, coat it with white wine, sprinkle with salt, sugar, red pepper powder and dried dill.

Spread the seasoning evenly on the fish by hand, and you can taste it with a little pressure (as long as you press it gently, the fish will be very detailed, and it will rot if you use too much force)

Take a iron pot (or an old unused pot), spread it with tin foil, mix tea and sugar evenly, and put it on the grill (I use the rack of Datong electric cooker)

Put the salmon skin face down on the shelf.

Cover the pot, turn on a small fire and smoke for three hours.

Smoked salmon is soft and tender. Although the salty and sweet taste only stays on the surface, the slightly heavy smoked taste makes the salmon full of aroma and very delicious.

This is salted fish smoked for three days. The meat is more biting and full of flavor. It's expensive to sell a small piece of smoked salmon outside. Buying it home is economical, delicious and extremely simple. It is a dish worth learning.