2. Mix the fish pieces with fine salt and put them in a sea bowl, sprinkle with green pepper, cover them with a bowl, and then put them indoors.

3. Turn the stinky mandarin fish once a day in the process of pickling.

4. Pressing with a heavy object during curing can make the fish firmer.

5. The temperature can be between 10 and 30 degrees, and the higher the temperature, the faster the pickling.

6. The amount of salt used is also very important to the curing speed. It is advisable to use 4 ~ 5 grams of salt per 250g mandarin fish. In this range, the more salt used, the slower the curing.

7. Take 5g of salt for 250g mandarin fish as an example. 10 needs to be marinated for 7 days at 20℃, 4 days at 20℃ and 2 days at 25℃.

8. Green pepper granules can be replaced by pepper noodles and mixed with fine salt, and some pepper noodles can be mixed evenly.