You must choose the right time to pickle fish. It will be fragrant when pickled before spring. Take out the internal organs of the fish and wash them, and remove the gills. Then touch the salt and put it in a basin or jar for pickling. Make it for a week, then take it out to bask in the sun. It will be ready to eat after a few days! After drying, you can put it in a bag. When spring comes, take it out to dry, then put it into a jar, spray white wine on the mouth of the jar and seal the bottle! This way you can take it out and eat it even in summer, and it will still be delicious! So the time for kippers must be right!

Marining method:

1. Buy a fish of suitable size that you like;

2. Cut the back of the fish with a knife. Fish bones, remove the internal organs and gills of the fish;

3. Do not wash with water, but use a clean rag to clean the blood and black lining of the fish little by little, revealing the fresh and tender fish. Fish;

4. Use fine salt or Sichuan pepper salt that you have processed separately (fry the Sichuan peppercorns and fine salt in an iron pot until cooked), and apply it evenly on the fish. Do not apply it on the fish skin. ;

5. After applying salt, lightly sprinkle sorghum wine on the salted fish to maintain the proper aroma;

6. Place it in a pottery basin. Cover a porcelain jar or basin with a piece of white paper on top, and press it with stones to squeeze out the fishy water in the fish. Keep it pressed for about a week;

7. Finally, marinate the fish. Take out the one-week-old fish, use bamboo slices to prop up the salted side, use a relatively strong thin rope to pass through the eyes of the fish head, and hang it outdoors to dry. Try to blow dry rather than dry the fish.

8. Before eating, cut into a section, soak it in water and wash it, add onions, ginger, and steam it with wine to eat. Whether you are drinking with food or having a meal party, you will get that mellow chewing , the tight texture and eye-catching color will make your family, relatives and friends salivate