After cutting the fish open, dig out the gills, wash them, add appropriate amount of water, salt and various seasonings to cook them, then put the fish in a pot and cook them slowly with slow fire until the water boils.

Of course, the most memorable condiments are peppers and pepper leaves, otherwise salt-water fish will definitely not be fragrant.

But it's not easy to make a salty fish. The most difficult thing to grasp is the heat, especially in the cooking process. You can't turn the fish upside down when cooking, otherwise it will break, which will affect the appearance and people's appetite.

You can't stir the fish when cooking. You should be careful not to cook the fish, but you should not leave too much water, otherwise it will be tasteless and will not hold.

Over the years, the local people have summed up a set of experiences in cooking salted fish: first, pay attention to not having too much water in the pot, and second, keep the fire small, so that the fish can earn hard and have bones and muscles.

Of course, cooking salt water must be very elegant. If it can be cooked with dried salted fish, it is best. If there is no such salt water, it is best to fry the salt in a pot until it turns red, and then boil it in water.

Saltwater fish, well done, you can't just use chopsticks, it tastes salty and light. It will never go bad in a pickle jar for a year or so.