Before you answer, it depends on what flavor you like, what kind of fish you pickled, preserved fish or salted fish or dried fish. In fact, there are two ways to marinate fish, one is to marinate and dry, and the other is to marinate and seal the cylinder. The former dried the water, while the latter kept the water. My common pickling methods are: fresh pressing, white pepper Jiang Mo to remove fishy smell, sesame oil to enhance fragrance, and a little sugar. Sugar can also be used to refresh yourself. The added amount should not be too sweet, but it can give off a delicate flavor. A little salt can increase the basic flavor. If there are onions, I usually add chopped green onion, marinate for more than half an hour, and then make fish porridge, steam and make soup.

How to make it: First, marinate and dry the fish to make dried fish, for the purpose of long-term preservation, not for better taste. But in the long-term life practice, dried fish has really become a unique taste.

There are two ways to dry salted fish, and you can get two flavors. One is dried fish and the other is preserved fish. Although they are all dried fish, the dried fish basically maintains its original taste, while the preserved fish can be preserved for a longer time and tastes fuller after waxing.

Usually salted fish is dried in the sun to make dried fish. The important thing is that it is cured thoroughly, dried quickly and can be preserved for a long time. Usually, more than a catty of fish are cut from the back to facilitate pickling and dehydration. Because the fish's back is thick, if it is dried slowly, it will rot easily and not be cured easily. Small fish cut open their stomachs and intestines directly, and most of them had their heads cut off. The big fish can be peeled or washed. Take out the intestines, knead them evenly with 3% salt, put them in a pot, and marinate them for one day in summer and three days in winter. Then hang it and dry it as soon as possible. Generally, it should be dried within a week, otherwise it will become preserved fish.

Preserved fish can't be dried quickly, but slowly, commonly known as "dry in the shade". Treat it as before, don't wash it with water, in order to prevent it from being rotted by raw water pollution. Preserved fish are all cooked in winter. After being cleaned, they are salted, which is 3% of the salt consumption. They are marinated in the pot for three days and turned once a day, so that they can be marinated evenly. Then hang it out, don't directly dry it, put it under the eaves and in a ventilated place, and it will dry in a week. Just at this time, the fish has been waxed and has a strong smell of bacon. Longer than dried fish, it can be preserved for half a year and eaten in early summer of the following year.

Soak the dried fish thoroughly before cooking so that the dried fish can absorb enough water. Then clean the dust, scale, chop, cook according to the recipe, or fry or steam.

That's all my answers, I hope I can help you!