Common techniques include "pickling with vinegar or salt", "steaming or boiling" and "soaking in sauce".

The principle of vinegar pickling is to use the acidity of vinegar to "ripen" the meat after it is soaked in it, because the protein denaturation of the meat is caused by the change of pH value. The meat after acid pickling, just like the meat cooked by protein denaturation through high temperature, is not easy to rot after treatment.

Suitable for fish species-blue and white fish, snapper, pomfret and leucorrhoea are not suitable for fish species-all kinds of red-fleshed fish, such as tuna, bonito and salmon, meet the inosinic acid of the fish, and the sweetness of the fish will be sealed in the body, which will make it delicious.

1. Wash the scales of the sharp spindle, and cut off the fish head after the scales are processed

2. Cut the knife from the tail and stick it to the fish bone to slice the fish (a cloth can be placed under the chopping block to stop slipping)

3. Immediately spray the fish with salt and ice water, and the side sprayed with the fish can be

4. Place the side sprayed with salt and ice water on the kelp

. Or refrigerate it for one day until it tastes delicious, and then put it in the refrigerator for freezing, which can be kept for half a year and taken out for cooking at any time when necessary.