After cutting open the belly of the fish and digging out the gills, wash it, put an appropriate amount of water, an appropriate amount of salt and various seasonings into the pot and boil it, then put the fish into the pot and cook slowly over a slow fire until the water is boiled dry.

Of course, the most important condiments that cannot be forgotten are Sichuan peppercorns and Zanthoxylum bungeanum leaves, otherwise the salted fish will definitely not taste delicious.

But it is not easy to really make salted fish. The most difficult thing to control is the heat, especially during the cooking process. Do not turn the fish over when cooking, otherwise the fish will be broken into pieces, which will affect the appearance and people's appetite.

Don’t stir when cooking fish. You have to be careful not to overcook the fish, but you also can’t leave too much water, otherwise it will taste bland and won’t hold up well.

Over the years, local people have summarized a set of experiences in cooking saltwater fish: first, pay attention to not having too much water in the pot, and second, the fire must be low, so that the cooked fish will be strong and have bones.

Of course, the cooking salt water must be very particular. If you can use the salt water for pickling dried fish, it is best. If there is no such salt water, it is best to put the salt in the pot and fry it until red. Add water to cook.

Well-cooked salted fish cannot be broken by picking it up casually with chopsticks, and it has a moderately salty taste. It will not change after being placed in a pickle jar for a year and a half.