The first step is to remove the scales and intestines of the purchased small fish and clean them.

The third step is to wash and drain the water and add salt.

The fifth step is to add pepper and mix well. You can also add Sichuan peppercorns.

The sixth step is to add food oil and mix evenly.

The seventh step is to dry it after stirring. In this way, the pickling is completed.

Extended information:

As for pickled fish, there is the simplest method. First take out the internal organs of the fish, put the fish in a basin, sprinkle with salt and start to rub it evenly. After salting, let it sit for two hours, rinse the salt off the surface of the fish with clean water, and then place it in a sunny and ventilated place to dry until the surface becomes hard.

We can tell whether pickled fish is edible through the naked eye and smell. If there is a brown film on the surface of the fish and inside the fish, and if you observe with the naked eye that the meat has become a little loose, you can smell it with your nose. I found that there was also a peculiar smell.

When you take a bite, you will feel a bitter taste in your mouth and your tongue will be numb. If the above conditions occur, it means that the fish fat at this time has mostly been semi-oxidized and has been If it is over-oxidized, then the salted fish must be no longer good at this time, and it is best not to eat it.

The second way to identify the quality of salted fish is if there are light red dark spots on the fish head near the gills, or if there are dark spots on the inner layer of the muscle, that means Those salted fish are rotten and cannot be eaten.

Reference: Baidu Encyclopedia - Origin of Pickled Fish