Preparation materials: one mandarin fish, onion, ginger, garlic and plastic wrap.

Steps:

First, prepare a mandarin fish. If you want to pickle the smelly ones, you can keep the gills and don't peel them.

Second, prepare auxiliary materials: cut green onions into sections, and cut ginger and garlic into thick slices for later use.

Third, use salt to wipe all the fish inside and outside, and the fish's stomach is stuffed with onions, garlic and ginger slices.

Fourth, seal the fish with plastic wrap and put it in a stainless steel basin. The temperature is around 20-23 degrees. Marinate at this temperature for about 7 days, take out the heavy objects and turn them once a day. You can smell the fishy smell in about 5 days, and it is still very elastic to press the fish with your fingers. At this time, the smelly mandarin fish has been marinated.