First, prepare seasoning salt and pepper. First, stir-fry the salt and pepper in the pot. The amount of salt and pepper can be adjusted according to the size of the fish. Fried salt and pepper can be sprinkled on the fish. As long as the pepper is fried, it is fried. Next, pour the fried salt and pepper on the chopping board and crush it with a rolling pin. The purpose of rolling with a rolling pin is to avoid uneven coating on fish meat because the particles of these two seasonings are relatively large.

After the seasoning is done, you need to split the washed fish vertically and split it into pieces like this. At this time, pepper and salt can be evenly sprinkled on the fish. The purpose of this is to suck out the water and fish oil from the fish. It is worth noting that the fish should be sprinkled with salt and pepper inside and outside.

A good dried fish is ready. Hang the dried fish out of the window with an S hook and you can eat it in ten days.

The dried fish is ready and washed with cold or warm water. If you feel salty, you can soak for a while.

Salted fish can be slightly soaked in warm water before cooking. If conditions permit, you can brush the fish with a soft brush. Fish heads and bellies should be cleaned, because they are easy to hide evil during drying.

The most primitive way to eat salted fish:

1, steamed.

Cut salted fish into pieces (different thickness, as much as you want), wash and plate; Shred ginger, sprinkle it on salted fish, and pour some peanut oil on it (other edible oils are ok, peanut oil is the best). Boil and steam for 8- 10 minutes.

2. Fried food.

Dice salted fish and wash; Shred ginger; Add oil first, then shredded ginger, and then fried salted fish until golden on both sides.

You can cut all the remaining salted fish, put them in a glass container and soak them in edible oil (preferably peanut oil). This is known as "salted fish in oil", but it is a better way to preserve salted fish. When you want to eat, you can always take it out and steam or fry it.

Soak dried fish in water for one day for the following purposes: first, soak the excess salty taste; Secondly, the soaked dried fish is easy to be cut into pieces for cleaning, because there is more dust on the surface of the dried fish after being exposed to the sun and wind. The next step of cooking fish: put the wok of onion, ginger, star anise and pepper into a hot pot, fry the fish pieces for about 3 minutes, add sugar, cooking wine and a small amount of braised soy sauce, then add one third of peanuts to the fish pieces and add water to boil them with strong fire (peanuts are soaked in water for about 1 hour in advance), and then cook them slowly with low fire.