The method of pickling Li Bai fish is as follows: main ingredient: salted fish 500g (pickled Li Bai fish 1-2 hours). Seasoning: lard 100g, salt 1g, monosodium glutamate 2g, white vinegar 3g, garlic cloves 20g, dried pepper powder 10g, lobster sauce 8g, chopped green onion 10g. Method 1, the salted fish was floated in clear water for 2 hours, and then it was taken out and cut into pieces with a width of 3 cm. 2. Put lard on the pot and burn it to 50% heat, and fry the salted fish pieces with slow fire to make them fragrant. 3. Put the salted fish pieces in a steaming bowl, add dried pepper, lobster sauce, salt, monosodium glutamate, white vinegar and garlic cloves, steam in a cage for 15 minutes, take out and sprinkle with chopped green onion.