Hubei preserved fish tastes salty, and there is not much seasoning when cooking, as long as salt and proper cooking wine are enough. Beginning of spring edited the specific production method of this paragraph before February 4th. Freshwater fish, generally grass carp, silver carp and herring. Slaughter, wash, sprinkle a lot of salt for curing, put it in the sun when the water is dry, and put it in a cool and ventilated place when there is no sun. Usually cooked in front of beginning of spring, you can eat it before and after the Spring Festival. Precautions 1. Hubei preserved fish should be prepared before spring. Because there is no smoking method, pickled fish should not be stored for too long compared with other varieties in pickled goods. Generally, it should be eaten before and after spring ploughing to avoid mildew. Refer to the practice 1, take unfinished preserved fish pieces, mix them with the rice to be steamed, and steam them. Eating in this way, the taste of preserved fish is also different from the first method. Taste, waxy and soft, the taste is still the same. Cut the marinated fish into 3cm pieces, fry them in the oil pan until golden brown on both sides, then sprinkle some soy sauce, stir fry the garlic sprouts, add a little water, cover the pot and stew for a while, then serve.