1. Wash salted fish and soak in clear water for about half an hour (the length of time can also be determined according to your favorite salinity).

2. Cut a hole for the soaked salted fish with a knife every five centimeters. Remember not to cut the fishbone.

3. Add a piece of ginger to each fish seam. In order to better remove fishy smell (if you don't mind fishy smell, you can also use ginger).

4. Add water to the steamer. After the water is boiled, put the whole fish in a drawer and steam it for about two hours. About medium rare

5. Take a plate, spread it with vegetables as the bottom, cut the salted fish into appropriate sections, put it on the vegetables, and steam it in the original drawer for 20 minutes.

6. At this time, the fish is mature, so it can be cut into pieces, put into a fresh-keeping box or bag, and stored in the refrigerator.

7. After the salted fish is steamed, eat it cold, steam it with vegetables, or eat it with porridge. Everything is fine. Suggestion: It's better to eat cold.