Cut the fresh fish in half after washing, wash away the blood, drain the water, spread the salt, pepper and sorghum evenly, marinate for three or four days, and hang it outside to dry, usually for one month in winter and two or three days in summer. When drying the fish, it should not be too wet, which will lead to fish rot.

Fresh fish in winter is cheaper, so we often buy fresh fish to make salted fish, wash them clean, cut them in half, wash away the blood, drain the water, evenly spread the prepared salt, pepper and sorghum wine by hand, and marinate them for three or four days.

Take it out after three or four days, hang the rope and air dry naturally, so that the salted fish is made. Be sure to choose good weather to dry, and reduce drying time. Sunny and windy weather is the best, and it is usually good to dry for one month in winter.

Preparation method and materials of salted fish

Ingredients: fish, salt, pepper, white wine, fragrant leaves, star anise and cinnamon.

Practice:

1, prepare the fish first, cut and remove the internal organs, and wipe it with a kitchen paper towel if there is blood.

2. Then pour the salt into the wok, add the fragrant leaves, star anise, cinnamon and pepper, stir-fry with low heat until the fragrance comes out, take out the salt and spices, and let them cool before use.

3. After that, smear the fish body with high-alcohol liquor. Every part should be carefully smeared and rubbed back and forth repeatedly. Liquor has the function of sterilization and disinfection.

4. Then put salt on the fish, as carefully as white wine, and then pour the spices into the fish bowl.

5. Cover the basin with a bag, then press on a heavy object, marinate for five days, and turn the fish regularly to prevent it from becoming smelly.

6. After curing for 3-5 days, drill a small hole in the fish, put on a rope, and hang the fish to dry.