Exercise:

1. Scrape the scales of the caught/purchased chilled or fresh fish, cut it open from the abdomen, and remove gills and internal organs. If there is a black film on the belly of the fish, be sure to scrape off the black film with a knife, then rinse the fish clean and absorb the water with a clean cloth;

2. Take a lot of salt and spread it evenly on the belly and body of the fish, as well as on the inside and outside of the fish head. In short, the whole fish is evenly coated with a thick layer of salt;

3. First, wrap the fish in two layers with thick and strong kitchen paper towels from beginning to end. If necessary, tie it tightly with fine cotton rope, and then wrap the fish wrapped in paper towels with fresh-keeping paper, and wrap it tightly! Finally, tightly wrap the two layers with tin foil;

4. Put the wrapped fish in a relatively flat plate, and then press heavy objects (I will press a lot with cans! ), put it in the refrigerator for a while. Heavy pressure can force water out of the fish itself, and putting it in the refrigerator can dehydrate it and keep it well!

note:

Marinate salted fish in the refrigerator for at least 4 days, and marinate for a few more days if the pressure is not heavy enough. The pressure must be great! Heavy things can make fish strong and delicious!

Put a plate of wet tea (not soaked in tea) or cut lemon in the refrigerator to absorb the smell and remove the odor.