Wash Mandarin fish, remove internal organs, cut into peony flower knife on the fish, put the belly upwards.

2, frying salt

Pour in the appropriate salt after heating the pan, add the appropriate pepper, stir-fry over a medium fire for 8-10 minutes, stir-frying a light flavor can be.

3, salt pickling

With pepper salt evenly rubbed on the fish, can see the fish all over the body with white can be, and then a green stone pressed on the fish, at room temperature 25 ℃ pickling, pickling in winter 6 days.

4, judge the pickling good or not

Will pickle the fish to see if the gills are still bright red, if it is black, it means that the pickling is overdone, if there are traces of bad can not be eaten.

5, notes: curing stinky Mandarin fish must use wooden barrels, choose coarse salt for curing, wooden barrels are conducive to ventilation, to accelerate the role of water volatilization.