The difference between raw fish and raw pickled fish lies in the different methods and materials. Raw fish practice: put raw fish on the shelf and go through various complicated procedures. Mix bean paste with sesame oil and ginger powder to make seasoning sauce. Cabbage radish, buckwheat head, onion, red pepper, ginger, onion, celery, salted dried radish, etc. Into ingredients. Put all the ingredients in a large bowl and stir well for later use. Stir-fry edible vegetable oil in a pot. We pour the fried oil directly into the previously mixed ingredients. Raw salting practice: Fresh seafood must be used for raw salting, and the marinated seafood should be cleaned and soaked in high-concentration liquor for half an hour to play a role in sterilization and disinfection. Add minced garlic, Jiang Mo, millet spicy, coriander, sugar, fish sauce and other ingredients to taste. After stirring evenly, cover and put it in the refrigerator for 4 hours, and it is best to reverse it several times. Attention (raw fish and pickled fish should be eaten properly to avoid bacterial infection. )