Ingredients: salt

Operating steps:

1, put the fish with internal organs in the basin, and never wash it.

2. Sprinkle some salt and start rubbing.

3. After wiping one side, turn it over and continue to wipe the other side.

4. Sprinkle the salt evenly on all the fish and let it stand for two hours to let the salt soak the fish.

5. After two hours, wash the salt off the fish surface with clear water.

6. Dry it in a ventilated place under the sun. It can be dried for half a day in good weather.

7. It is enough to dry the surface until it becomes hard.

8. Put the dried salted fish in a clean bag, tie the bag tightly, put it in the refrigerator and carry it with you. Fish with Chinese sauerkraut is ready.

Extended data:

Identify the quality of salted fish;

1. If there is a brown film on the surface and inside of the fish, the meat has become a little loose with the naked eye, and it will smell bad with the nose.

It tastes bitter and numb in your mouth. If these situations occur, it shows that the fish body fat has been semi-oxidized and peroxidized in most cases. Then salted fish is definitely not delicious at this time, and it is best not to eat it.

2. The second way to distinguish the quality of salted fish is that if there are reddish black spots near the fish head and gills, or there are black spots in the muscle inner layer, it means that those salted fish have rotted and cannot be eaten;

3. If there are red spots on the surface of salted fish, if this happens, it may be that the edible salt is not clean during the pickling process. Because of the influence of salting, bacteria often multiply rapidly in fish at this time. This situation shows that the fish has gone bad at this time.