2. Prepare a basin, first sprinkle a proper amount of salt on the bottom of the basin, then put all the remaining salt, pepper and fennel into the fish, then put the fish into the basin, and finally cover the fish with plastic wrap, press a brick and wait patiently for 3 days.

3, 3 days later, turn the bream upside down, take the fish at the bottom to the top, put the fish at the bottom, then cover the fish with plastic wrap, press a brick, and wait patiently for 3 days.

After 4 or 3 days, clean the fish, and then expose the fish to the sun for 2-3 days until the surface of the salted fish is slightly yellow.

5. Clean the air-dried preserved fish, then put it in the oil pan and fry the preserved fish until both sides are golden.