The simplest way is to soak the dried eel in light salt water, which will react and the salt water will neutralize the excess salt in the dried eel. For dried fish with hard texture and heavy salty taste, in order to accelerate water infiltration and salt precipitation, we can add some edible alkali to the light salt water used for soaking dried fish. With the help of alkali, protein was released. The softening and desalting process of dried fish can be effectively accelerated.

In addition, we can choose a variety of eating methods when eating, so that the dried eel fish is not so salty.

1 stew. First make it in water, and then add a little vinegar to neutralize it when stewing. You can also go fishy.

2, steaming. Cut the dried eel into pieces, wash them and put them on a plate; Then shred the ginger, sprinkle it on the dried fish, pour some peanut oil on it, and steam it in the pot for about 8- 10 minutes after the water boils.

3. When frying dried fish, add some minced pepper, and stir fry minced garlic and dried fish together. Commonly known as "grabbing taste." That is, using other materials to take away the taste of the original dish. It won't taste so salty.