half a hilsa herring (750g)
25g Maofeng tea leaves
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.