First, clean the pickling barrel: we first soak the new barrel in river water for a few days, then soak it in plant ash for two hours, then wash it with clear water, and then wipe it with leeks or radishes, which can remove the smell well and then dry it for later use.

salt soaking: put the fish in another pot, spread it evenly on the fish's body with fine salt, then spread it in the pot, and finally sprinkle a layer of covering salt and pepper, and cover the mouth of the pot with gauze, so as to prevent flies from laying eggs and deteriorating. After we marinate for another 16-52 hours, it is time to wait until the fish hardens and can be canned. Then there is the brewing of liqueur.

barrel loading: put the marinated grains into the marinated barrel for 2cm, then pick up the marinated raw fish, spread it on the internal grains, and then put the marinated grains on the fish for 1cm, so that the fish grains can be alternately laid. When laying a layer, we flatten and compact it by hand until it is finished, and then press the pressing plate and then the pebble block.

Method 2

We cut the fresh fish from the back, cut the bones behind the back, and remove the internal organs and gills of the fish; Don't wash it with water. We can use a clean rag to wipe the bloodstains and black intima inside the clean fish, and then expose the fresh and tender fish. Apply fine salt or processed pepper salt to the fish. Be sure to apply it evenly, and don't apply it to the fish skin.

after applying salt to the whole body of the fish, apply some wine to the fish slightly to keep it fragrant. Put it in a porcelain jar for a week. Finally, the pickled fish is taken out and hung outdoors to dry. As far as possible, it is not dried by the wind, so that the fish will be delicious.

Pickled fish seasoning

1. Sour and sweet taste: 1 kg of fresh fish; 15 kg of granular salt; 3-5 kilograms of white wine (35-45 degrees); 3 kg of dried Chili noodles (12 kg fresh); 1 kg of sweet distiller's grains; 2 kilograms of glutinous rice; 1 kg of pepper powder; 5 kg of ginger; 5 kg of monascus; .3 kg fennel powder; .2 kg of Pogostemon Powders; 3 kg of garlic (finely cut); Soil nitrate .2 kg.

2. Hot and sour taste: 1 kilograms of fresh fish; 15 kg of salt; 4 kg of dried Chili noodles; 25 kilograms of glutinous rice; 1.5 kg of pepper; 6 kg of ginger; 5 kg of monascus; .5 kg fennel; .2 kg of Pogostemon Powders; 3 kg of garlic; .3 kg of orange peel; Soil nitrate .2 kg.