1, prepare a basin, first in the bottom of the basin sprinkled with an appropriate amount of salt, and then the remaining salt, pepper, cumin all put into the fish to smear, and then put the fish into the basin, and finally cover the fish with plastic wrap, press a brick, patiently wait until 3 days.

2, 3 days later, the bream will be turned over, the bottom of the fish to the top, the top of the fish to the bottom, and then use plastic wrap to cover the fish, and then pressed on a brick, patiently wait for 3 days.

3, 3 days after the fish will be cleaned, and then the fish will be taken to the sun for 2-3 days, until the surface of the waxfish can be slightly yellow.

4, will be good sun waxfish clean, and then into the frying pan will waxfish fried until 2 sides of the golden brown can be eaten. The fish need to be fried on medium-low heat, otherwise the fish will be fried in one go.

Waxed fish

3 tips for pickling waxed fish:

Tip 1: when pickling waxed fish, you need to add the right amount of pepper and cumin, cumin has the effect of increasing the aroma of the role of the foreign, pepper has the effect of increasing the aroma of the bacterial, the 2 spices into the waxed fish, you can make pickled waxed fish more flavorful and more flavorful!

Trick two: pickled preserved fish, 1 catty of preserved fish need to use 17 grams of salt, 1 catty of meat need to use 15 grams of salt, because of the old generation of said salted fish and light meat, the fish need to be slightly more salt, in order to prevent the fish from becoming smelly. Everyone curing salted fish, must be in accordance with the proportion of salted, do not rely on feelings, only seriously do, the food will feedback to you the most delicious flavor!

Tip 3: When pickling preserved fish, the fish can not be washed, because the fish will have bacteria and viruses after washing, which will not only cause the fish to become smelly, but also make the pickled fish meat is not fragrant!