The practice of stinky mandarin fish focuses on pickling: (1) In the process of pickling "smelly" mandarin fish, the changes of temperature and salt content have played a decisive role. Generally, the temperature is 10-30℃, and the higher the temperature, the faster the curing speed. The appropriate salt content is 400-500 grams per 25kg mandarin fish, and the less salt content in this range, the faster the curing speed. Take 500 g salt of 25kg mandarin fish as an example. When the temperature is10-20℃, the pickling time is about 7 days, when the temperature is 20-25℃, it takes about 4 days, and when the temperature is 25-30℃, it takes 2 days to finish the pickling, achieving the "smelly" effect. ⑵ It is better to use wooden barrels for pickling "smelly" mandarin fish, so as to make the "smelly" mandarin fish taste mellow. During the curing process, pressing with heavy objects can make the meat quality of "smelly" mandarin fish close after cooking, and turning it up and down once a day can make the salt evenly penetrate into each mandarin fish and make its products uniform. ⑶ Pickled "smelly" mandarin fish can also be divided into whole pickling (suitable for 250g-500g mandarin fish/strip) and block pickling (suitable for larger mandarin fish, which are pickled after being changed into small pieces), and the flavor is the same after cooking, but the block mandarin fish is more popular with diners because it is easy to taste and can be eaten separately.

The firing process depends on mastering your basic skills. If you want to know the detailed methods, you should go to a professional place for training ~