The practice of salted white scale fish is 1. After opening the packaging bag, rinse it clean (don't scrape the scales), fry it with oil, or steam it with cabbage, radish and peanut oil with a little vinegar. Very delicious. 2. Wash the salted white scale fish with warm water and dry it; Then put a proper amount of soybean oil in the pot, add white scale fish and fry until cooked, pour the stirred eggs into the pot, wrap the fish in the eggs and fry them on low heat to see that the eggs and fish are integrated. Take out the pot and put it on the plate, and the dish is ready. Its characteristics are salty and palatable, fragrant but not greasy. 3. Steamed white scale fish 1 piece. Remove viscera and gills from white scale fish, wash and change knives. 2. Blanch the fish thoroughly with boiling water. ③ Add salt, monosodium glutamate, cooking wine, ginger, star anise and fat, and steam in a cage. 4. Dump the excess soup, pick out the fat, ginger and star anise, season and pour it on the fish. Features are authentic and delicious. It is recommended to preserve the fish scales and steam them thoroughly.