1, salted fish steamed on high fire 10 minutes, then steamed on low fire for 20 to 30 minutes until the fish is cooked. Generally, dry salted fish should be soaked in rice for several hours, then steamed 15 to 20 minutes when the fish is full (depending on the size of the fish), and freshly salted wet salted fish should be soaked for 20 minutes.

2. Ingredients: 2 salted fish, 2 shallots, 3 cloves of ginger 1 piece, garlic, appropriate amount of pepper, 3 dried peppers, 2 bottle caps of soy sauce, a little sugar, steamed fish and soy sauce 1 bottle cap, a little cooking oil, fat or pork belly 1 piece, and a little cooking wine.

3. Steamed salted fish practice: The salted fish is taken out from the cold room and thawed at room temperature, then washed, and two crossings are made on both sides. Cut shallots, shred ginger, chop garlic, cut dried peppers, slice fat or pork belly, and a little pepper. Spread the meat slices on the bottom of the plate. Then add salted fish, shredded ginger, minced garlic, prickly ash, dried Chili and onion in turn. Pour in 2 bottle caps of soy sauce, half bottle caps of cooking wine or yellow rice wine, 1 bottle caps of steamed fish and soy sauce. Pour in a little cooking oil. Add enough water to the pot, put it on the steamer, put the plate on the steamer and steam on high fire 10 minute, then turn to low fire and steam for 20 to 30 minutes until the fish is cooked.