Practice one

1 The small yellowtail (no need to wash) with salt to the code (that is, put in the salt so that the fish all over the body is coated with salt) on, and then wait overnight.

2. The next morning take the fish out one by one to dry (the fish will come out of the water when salted, use salt water to clean the fish).

3 After two days of drying, remove the head and guts from the fish when it is dry.

4 Continue to dry the fish until it is free of moisture and can be stored in the refrigerator.

Practice 2

Main ingredient: dried yellowtail

Accessories: ginger Cooking oil soy sauce

1 small dried yellowtail washed and put in the dish.

2 Ginger cut into mush.

3 Put the appropriate amount of ginger puree, oil, soy sauce, seasoning.

4 Put into the steamer on medium heat and steam for 8-10 minutes .

Note: yellow croaker has "big yellow croaker" and "small yellow croaker" two kinds, big yellow croaker meat is fat but a little bit too coarse and old, small yellow croaker meat is tender and flavorful but a little more spiny. The restaurant used to big yellowtail is more. Sea fish from the water will die, unlike rivers, lakes and ponds of fish can eat live, so sea fish to be fresh.