Most of the fish here are cooked with fresh fish by stewing, frying and frying. I know the drying of dried fish, but the proportion of small fish is high. Salt is kneaded with salty taste to prevent rot and deterioration, and exposed to the sun to quickly remove water. Then marinate the spicy dried fish with a little oil on low fire. It's best not to wash it with water. It's easy to go bad. Take out the internal organs and dry it directly. The salt itself has moisture. It's best to fry it. Add pepper star material and fry it until it's fragrant and cool. Apply it to the fish. Marinate it for one day, turn it over and then marinate it for another day. If you want the fish to be firm, you can suppress heavy objects. , to be uniform, both sides are stretched, add some soy sauce to color, you can also add some monosodium glutamate if you like, and the pepper will be marinated together for five or six days. After pickling, take it out and wash it with water. If you don't wash it, it will be disgusting and the fish will be very sticky. Then dry the water,

We in Huaihua, Hunan are generally! Cut the fish clean and set aside! Put the edible salt in the pot and stir-fry it slowly! Apply evenly to the whole body of the fish! Flooding for three days! Then use a bamboo stick to spread the fish, which can be used for air drying! Smoking is also ok! I have something to tell you about pickled preserved fish. Fresh fish must be removed from scales and cleaned up. Do not wash with water, do not wash with water, and do not wash with water. The important thing is to tie a dead button three times, hang it on a balcony and dry it in the sun for one day. Then put the fish in a ventilated and sunless place to dry until it is half dry, put it in a fresh-keeping bag, tie the mouth of the bag tightly, and refrigerate it in a refrigerator. After the twelfth lunar month, it must be stored in the freezer. Can keep a

If I buy my own fish for pickling, I usually choose grass carp, choose the right size, chop off the fish head to make chopped pepper fish head or stew tofu, and the fish body is used for pickling preserved fish every year for the New Year. Preserved fish is essential. In my hometown, I usually choose the wild white catfish with a weight of more than 5 kg from the reservoir for pickled fish. Preserved fish is also called Ciba fish in our hometown. It tastes salty and spicy and smells fragrant. The taste of porcelain is solid, and the more you chew, the more fragrant it is. My hometown is Xinyang, Henan Province, which is known as the land of fish and rice. Among them, Nanwan Lake is rich in chubby fish, grass carp, white fish and so on. Its water quality is good and the fish tastes delicious. Pickled fish is the only choice. Larger fish can be pickled fish here.