Mayu fish are usually sun-dried into salted fish, and the method is mostly used for frying or steaming. Before cooking, it can be slightly soaked in warm water, and if conditions permit, the fish can be brushed with a soft brush. Fish head and belly because in the tanning process easy to hide dirt, more to clean.

The most original way to eat dried salted Mayu fish:

1, steamed.

Salted fish cut pieces (thickness of the thickness of the little finger thick, want to eat how much to eat how much to cut), cleaned and loaded; ginger shredded, sprinkled on the salted fish, and then drizzle a little peanut oil on the top (other cooking oil can be to peanut oil taste the best), the water boils on the pot after steaming on the 8-10 minutes on the line.

2, fried.

Salted fish cut into pieces, cleaned; ginger cut into julienne strips; first under the oil, and then under the ginger, and then put the salted fish on the frying, frying until both sides of the golden can be.

The rest of the salted fish, you can cut them all, in a glass container, pour into the cooking oil (preferably peanut oil) soaked, which is the famous "oil dip salted fish", is a better way to save salted fish. To eat at any time you can take out steamed or fried.