1. Add a proper amount of salt to clean water, stir to make light salt water, and then rinse the prepared food in it. In this way, there is only a difference in salt concentration between salted fish and soaking solution, so its appearance arrangement will not extract pure water from soaking solution, and then the salt inside will be released smoothly and quickly according to the natural dispersion principle from high concentration to low concentration.
2. For dry and salty pickled products, in order to speed up the entry of water and the precipitation of salt, some alkali can be added to the light salt water used to soak salted fish and bacon. With the release of alkali from protein, the softening and desalting process of pickled products can be effectively accelerated.
3. Soaking bacon with Taomi is very effective, it can be diluted to a light taste, and then stir-fry and adjust the salt, which tastes good.