1, light salt water soaking: because the cells in the salami have lost the function of selective permeability because of death, sodium ions can freely enter and exit inside and outside the cell. When we add salt water, the salt in the salt water will make the concentration of sodium ions in the cells higher than the concentration of salt water in the outside world, resulting in a high concentration of salt seeping into the low concentration of salami, so as to achieve the effect of removing the salty flavor.

2, steaming: after cutting the salami into slices, put it in boiling water for about 10 minutes. This can remove part of the salty flavor, do not take too long, otherwise the taste of the sausage will become light.

3, stir fry without salt: do not add salt when making preserved sausage, let the preserved sausage itself salt seasoning. This will not make the dish too salty nor lose the taste and flavor of the sausage.