1

After buying the fish (preferably herring, of course it depends on your appetite, buy whatever you like, the method is the same), wash it with cold water, Cut the fish off its back and wipe it dry with a clean rag, including any blood.

2

Then turn on the fire, add the peppercorns and salt to the pot, stir-fry for about 3 minutes, then pick it up, wait for it to cool, and spread it little by little On the fish meat (the inside of the fish belly, do not apply it on the fish skin, and it is best to apply it evenly). After that, apply some sorghum wine on the salted fish meat, so that it can maintain a certain umami flavor.

3

Then, find a jar, put the fish in it, cover it with a piece of white paper, and press it down with something heavy. This will squeeze some of the water out of the fish and keep it like this for about a week.

4

Finally, take out the fish, spread the salted fish meat with bamboo skewers, then use tendon rope to pass it through the fish eyes, and put it on the balcony to dry. To dry, it is best not to expose it to sunlight, but let it dry naturally.

5

After that, you can taste it. When eating, wash it first, then add onion and ginger and steam it. It is very delicious.