1, clean the fish from head to tail on the dorsal fin, clean the black film in the belly of the fish (remember, I forgot to clean it here, but it was cleaned later), and coat it with white wine or cooking wine after the water is dried (or dried with a cloth);

2. After one hour, evenly spread the fried salt and pepper (per catty of fish10-15g) on the inside and outside of the fish with a small brush or hand;

3. Marinate the coated fish in a container for 3-5 days (3 days at high temperature);

4. Make the marinated fish run firmly with ropes or iron hooks, hang it in a ventilated sunny place and blow it for 3 days, and then wind it in a ventilated shady place to make it semi-dry. After half a month, you can wash the floating dust and pepper on the fish with warm water, cut it into pieces or strips, sprinkle with onion and shredded ginger, and steam it in SAIC for 30 minutes before eating.

Pickling method 2:

1, kill the fish, remove the scales, remove the head and viscera, clean it repeatedly, chop it into slightly larger pieces, and drain the water for later use.

2. Sprinkle a layer of salt on the bottom of the pickled fish basin, then sprinkle a layer of fish pieces with a layer of salt, and sprinkle with appropriate amount of pepper, dried pepper, cinnamon and star anise (anise).

3. Marinate for about a week, take it out and hang it in a dry and ventilated place, dry it, and put it in the refrigerator for storage.

If you want to make dried herring, the method is as follows: kill and clean 5kg herring, add150g liquor, 750g salt, 50g onion and 50g ginger, put them in a container, press big stones on them, fully squeeze out the blood in the fish, marinate for 24 hours, and take them out and air dry in the shade for 2-3 days.