Making preserved fish: marinate in salt for 5 days, blow dry, smoke, and slowly smoke at low temperature.

Cooking method: soak in water first, or boil in water until the salt taste is moderate. If you stir-fry, stir-fry lobster sauce pepper and monosodium glutamate with oil, and add a little water to dry them. Steaming: steam directly in the pot after oil 15 minutes. It's best to steam with bacon.