PS: the practice of curing preserved fish

Seasoning: ginger, garlic, or fresh garlic. Pepper, cooking wine, a little soy sauce, vinegar and sugar.

One. Cut the half of the preserved fish into small pieces, boil water in the pot, pour the preserved fish in and cook for 10 minutes. It's all cooked, so it won't be so salty when eaten.

Two. After the salted fish is cooked, continue to soak it in boiling water for a while, and then put it on a plate.

Three. Add hot oil to the pot. While it's hot, first pour in ginger slices and fish (fish skin facing down) and fry in the pot for a while to make the fish skin yellow. Add a little soy sauce, vinegar and cooking wine, add some water (not too much water, just submerge the fish), cover the pot, stew for 3-5 minutes, add some sugar, pepper and garlic when taking out the pot, and the preserved fish will be ready.