The method and effect of pickled herring are introduced in detail: pickled vegetable taste: bad taste technology: materials for making pickled herring: main ingredients: 500 grams of herring, seasoning: rice wine 1000 mg, salt 200 grams to teach you how to make pickled herring. Pickling method A: 1. No.2, remove the viscera and gills of herring first. Spread raw salt on the inside and outside of herring, put it in a casserole, turn it over the next day to taste it, and marinate it for about 10 day. You can hang it in the windward to dry for later use. Pickling method B: 1. Wash salted fish with clear water, dry and dry in the sun. When the fish is dry, cut it into pieces. 2. Prepare the 1 container, then store the fish and sweet grain (rice wine) in the container, layer by layer with fish and grain, seal it for about 3 months, and open it for steaming. Patty-food phase grams: herring: herring avoid eating with plums; Black herring should not be fried with beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea. This paper introduces the method of frying salmon in detail, including its cooking and function: home-cooked menu taste: salty technology: fried salmon making materials: main ingredients: salmon 500g seasoning: brandy 10g, salt 4g, pepper 3g, onion 5g, ginger 3g, sesame oil 5g, peanut oil 20g, teaching you how to cook fried salmon, and how to cook fried salmon is delicious. 2. Put the fish pieces neatly on the chopping board, sprinkle with white wine, refined salt and pepper in turn, turn over and sprinkle with seasoning, then put them in a container, add onion and ginger slices and marinate for 4 hours; 3. The wok is on fire, add some sesame oil to heat it up, add the fish pieces and fry them until both sides are golden and cooked, then take them out and change knives and plates.