1. The method of pickling fish is very simple. Clean the fresh fish you bought, wash all the fish blood and black membrane in the fish belly, then put it into a larger container and add cooking wine and ginger. Marinate shreds (slices), salt, green onions, and peppercorns for about 30 minutes.

2. After the fish is marinated, it is soaked in dry water and directly put into the oil pan over high heat to fry until cooked.

3. The small fish or fish pieces are relatively small, and the frying time should be short. Take them out when they are medium cooked, and then fry them again after the oil is hot. Larger fish should be fried in a hot oil pan, and the frying time will be longer. You can use slow fire for a long time to fry the fish. Take it out when the fish is eight or nine times cooked. After the oil is hot, fry it in a high fire. You can also fry it according to the method. The actual situation is repeated several times until the requirements are met.