Basic practice:

The fresh fish is gutted, scaled and blown dry in the shade.

Cut a few slashes on the back of the fish and apply salt evenly to all parts before hanging in the shade.

After the water has evaporated, cut the fish into pieces and place them in a container.

Spread a layer of seasoning on two layers of fish, and seal the last layer with seasoning, and put it in a cool and ventilated place for 30 days before serving.

Take out the fish pieces and put half a spoonful of sugar, half a spoonful of vinegar, two spoons of vegetable oil, ginger, green onion, garlic, a little, put into the pot to steam for 15 minutes and then can be eaten.

Sweet and salty moderately, tender and chewy.

Nutritional value:

The bad fish is rich in calcium, phosphorus, iodine, zinc, selenium and other minerals and trace elements, often eaten to enhance the absorption of calcium, to promote the body strong, the product has a hygienic and convenient, etc., it is a family banquet, travel fast food, gifts to friends and relatives of the best products." Bad Xiang Si hometown", is the overseas compatriots and travelers in foreign places on the hometown of the famous food exclamation.