The practice of pickled pepper fish skin is as follows:

Main ingredient: 100g of fish skin, 100g of pickled peppers

Subsidiary: moderate amount of refined salt, moderate amount of vinegar

Step 1: Prepare the fish skin and pickled peppers.

Step 2: Put appropriate amount of refined salt and cooking vinegar in cool boiled water, put the fish skin into the soak for 30 minutes, wash and deodorize.

Step 3: Cut the soaked fish skin into julienne strips and set aside.

Step 4: Soak the fish skin in the pickling juice, seal and refrigerate.

Step 5: Soak for 7 to 10 days and plate.