1, the fish will be disemboweled and remove more than water, according to the ratio of fish and salt: 1:004 ratio of salt rubbing pickles: if you prefer spicy flavor, you can add an appropriate amount of chili powder and pepper pickle for 24 hours, take out the cool sunshine to the fish contained moisture removed 50%, with white wine on the pickling vessel {pickling vessel, double-ported earthenware jar best}. Antibacterial, and then the fish neatly placed in the vessel sealed storage, if the salted fish cured in the month of wax, shelf life of one year. Salted fish cured in this way, cured for two months, red color, shape cigar taste, as ham, can be fried, fried, steamed.

2, according to the above method of curing 24 hours to take, with vegetable oil will be deep-fried fish to golden yellow out of the cooling, put into the raw incense in the marinade can be eaten in January. The ratio of raw sesame oil to salted fish is 1:0.8. Salted fish cured in a better way than the method of steaming is preferred, the taste is better.

3, buy a you like, the size of the mackerel or moray eel; from the backbone of the knife, cut the backbone of the fish bones, the fish guts and gills get rid of; do not use water to wash, but should be a clean rag, a little bit of sassafras clean fish body accumulation of blood and black inner lining, revealing the tender fish; with fine salt or their own additionally processed pepper salt (pepper and fine salt in an iron pan frying), wipe on the fish, to be a little bit more than a few minutes. Smear on the fish, to be uniform, do not smear the fish skin; Smear good salt, with sorghum wine slightly spread on the fish smeared with salt, to maintain the aroma of mellow flavor should be; placed in clay pots, porcelain altars, or basins, covered with a sheet of white paper, and then to be pressed on the stone, in order to extrude fish fish in the fish fishy water, keep the pressure of a week or so; Finally, the fish has been salted a week to come out, with a piece of bamboo to support open the side of the smear of salt, with a more firm and thin rope, from the eyes of the head of the fish, to the fish, to the fish, to the fish, to the fish and the fish. The thin rope, from the head of the fish through the eyes, hanging in the outdoor cool dry, try to wind-dry not sun-dry, so that the fish meat is delicious.