1, dry salted fish should be soaked in rice for several hours, then steamed 15 to 20 minutes (depending on the size of the fish) and soaked in wet salted fish for 20 minutes.

2. Ingredients: 2 salted fish, 2 shallots, 1 ginger, 3 cloves of garlic, appropriate amount of pepper, 3 dried peppers, 2 caps of soy sauce, a little sugar, steamed fish soy sauce 1 cap, a little cooking oil, fat or pork belly 1 block, and a little cooking wine.

3. Steamed salted fish: Take the salted fish out of the cold room, thaw it at room temperature, then wash it and make two crosses on both sides. Shred onion, shredded ginger, chopped garlic, shredded dried Chili, sliced fat or pork belly, and a little pepper. Spread the meat slices on the bottom of the plate. Then add salted fish, shredded ginger, minced garlic, pepper, dried pepper and onion in turn. Pour in 2 caps of soy sauce, half a cap of cooking wine or yellow wine, and steamed fish soy sauce 1 cap. Pour in a little cooking oil. Fill the pot with water, put it on the steamer, put the plate on the steamer and steam for 10 minute, then turn to low heat and steam for 20 to 30 minutes until the fish is cooked.