Marinated fish with sesame oil. To make fish slices with pickled vegetables, you can first apply a layer of salt, then a layer of Chili powder and finally a layer of sesame oil. If applied in this order, it will make its taste more saturated and the overall taste will be better.

The pickling method of pickled fish slices is: extracting fresh fish, deodorizing with white pepper and Jiang Mo, adding sesame oil and a little sugar. Sugar can also be used to refresh yourself. The added amount should not be too sweet, but it can give off umami flavor. A little salt can increase the basic flavor. If there are onions, I usually add chopped green onion, marinate for more than half an hour, and then make fish porridge, steam and make soup.

Making skills of pickled fish

Stuff the dregs into the abdominal cavity of the fish, then combine the two pieces of fish into the original state and put them into the bucket layer by layer. Other methods remain unchanged. The bucket of pickled fish should be placed in a dry place to prevent the bottom of the bucket from being dirty and rotten. After a few days, water seeps from the bucket, so don't start it. This brine can isolate the air and protect the flavor of pickled fish. After curing for 3 months, you can generally eat it. Take it out from the top layer by layer every time you eat it, as it is.

Fish with Chinese sauerkraut can be eaten directly, without any processing, and it is original. It can also be roasted with fire, with crisp skin and soft bones, pure aftertaste and endless aftertaste. Try to marinate in wooden barrels, so that the marinated fish can be preserved for a long time. It can also be pickled in clay pots, which is characterized by fast fermentation and can be eaten in advance, but the taste is not as good as that of wooden barrels.