The salted fish bought in the market is often too salty, or the fish is pickled at home. The following measures can be taken to remove some salty taste. Put the salted fish in a pot, then pour some warm water (the amount of water is equal to the degree of completely immersing the salted fish), then pour two or three teaspoons of vinegar and soak for three or four hours.

You can also add one or two teaspoons of alkali to 1 pot of rice washing water, put the salted fish in, soak it for four or five hours, take it out and wash it with clear water. Salted fish cooked in this way can not only make it lighter, but also make its meat tender.